1. Prep your veggies

Finely dice the carrots, celery, and onion. You want a small, uniform dice for a smooth texture in the finished sauce.

2. Sauté the soffritto

In a large Dutch oven or heavy-bottomed pot, heat 2 tbsp olive oil over medium heat. Add the diced carrots, celery, and onion. Sauté for 1 minute, then stir in 2 tbsp butter and continue cooking until vegetables are soft, about 4–5 minutes.

3. Brown the meat

Add in the ground beef, veal, and pork, and 3 tsp salt. Break up the meat with a wooden spoon into chunks, then continue to crumble as it cooks, about 2–3 minutes.

4. Add milk and simmer

Pour in 1 cup of whole milk and reduce heat to medium-low. Let simmer until most of the milk has reduced and the meat is fully broken down, about 15–20 minutes.

5. Add white wine

Stir in 1 cup of white wine and continue simmering on medium-low until reduced, about 20–30 minutes.

6. Build flavor

Add the Calabrian chili, minced garlic, and 3 tbsp tomato paste. Cook for 2–4 minutes, stirring frequently to deepen the flavor.

7. Add tomatoes & seasonings

Pour in the crushed San Marzano tomatoes, tomato sauce, ½ tsp black pepper, 1 tsp sugar, and 1 tsp additional salt. Stir well to combine.

8. Final simmer

Simmer gently on low heat for 20–30 minutes, uncovered, to let the flavors meld and the sauce thicken. Taste and adjust salt or chili heat as needed.

9. Serve or store

Let cool slightly if using in lasagna, or serve hot over pasta like tagliatelle or rigatoni. This sauce also freezes beautifully!