Prep your base. Dice the onion, carrots, and celery as finely as you can. Small pieces melt into the sauce and create a smoother texture.

Soften the aromatics. Heat olive oil in a large pot over medium heat. Add onion, carrot, and celery with a pinch of salt. Cook 8–10 minutes, stirring, until soft and lightly golden. Add garlic and cook 30 seconds.

Brown the meat. Push the veggies to the edges. Add ground beef (and pork if using) to the center. Season with salt and pepper. Cook until well browned, breaking it up, about 8–10 minutes. Don’t rush this step—browning builds flavor.

Tomato paste time. Stir in tomato paste and cook 1–2 minutes until it darkens slightly and smells sweet. This caramelization deepens the sauce.

Deglaze with wine. Pour in red wine and scrape up any browned bits. Simmer 2–3 minutes to let the alcohol cook off. If skipping wine, use a splash of broth with 1 tsp balsamic vinegar.

Build the sauce. Add crushed tomatoes, beef broth, bay leaves, thyme, and a pinch of nutmeg. Bring to a gentle simmer.

Low and slow. Reduce heat to low. Partially cover and simmer 45–60 minutes, stirring now and then. Add a splash of water or broth if it gets too thick. You’re aiming for a glossy, rich sauce that’s not watery.

Finish with dairy. Stir in the milk or half-and-half. Simmer 5 more minutes. Taste and adjust salt and pepper. Remove bay leaves.

Cook the pasta. Bring a large pot of well-salted water to a boil. Add gluten-free spaghetti and cook just to al dente. Follow the package timing closely. Reserve 1 cup of pasta water, then drain.

Marry the sauce and pasta. Add drained pasta to the sauce with a splash of pasta water. Toss over low heat 1–2 minutes until the sauce clings. Add more water as needed to get a silky coating.

Serve. Top with grated Parmesan and fresh basil or parsley. Finish with a drizzle of olive oil and black pepper.