- 3/4 pound spaghetti
- 2 tablespoons extra-virgin olive oil
- 1/2 pound ground beef chuck
- 3 sweet Italian sausages (10 ounces), casings removed
- 1 onion, cut into 1/4-inch dice
- 2 garlic cloves, minced
- 1/4 cup tomato paste
- 1 1/2 cups chicken stock or low-sodium broth
- One 3-inch rosemary sprig
- Kosher salt and freshly ground pepper
- 1/3 cup whole milk
- Freshly grated Parmigiano-Reggiano cheese, for serving
- Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente. Drain the spaghetti.
- Meanwhile, in a large, deep skillet, heat the olive oil until shimmering. Add the ground beef and sausage and cook over moderately high heat, breaking up the meat with a spoon, until browned, about 6 minutes. Add the onion and garlic and cook over moderate heat until softened, about 4 minutes. Add the tomato paste and cook, stirring, until the meat is coated, about 3 minutes. Add the stock and rosemary and season with salt and pepper. Simmer the sauce over moderate heat until thickened, about 4 minutes. Add the milk and simmer for 2 minutes. Discard the rosemary sprig and season the sauce with salt and pepper.
- Add the spaghetti to the sauce and toss over low heat until combined. Transfer to bowls and pass the cheese at the table.
Firm, juicy Chianti Classico.