Prepare the soffritto

• Finely chop the onion, carrot and celery.
• Melt the butter in a pan and soften the chopped vegetables.

Brown the meat

• Brown the beef and pork in a separate pan, breaking up the meat with a spoon.
• Drain off the excess fat and add the meat to the soffritto.

Add tomato paste and deglaze

• Stir in the tomato paste and let it toast.
• Pour in the red wine and let it reduce, glazing the pan.

Add tomato sauce and season

• Add the tomato sauce and mix well.
• Season with salt, black pepper and the cloves.

Slow cook the ragù

• Cover the pan and cook gently for three hours, stirring from time to time.

Finish the sauce

• If you like, add some milk or cream for a creamier sauce.

Cook the spaghetti

• Cook the spaghetti in salted boiling water until al dente.
• Drain and toss with the ragù.

Serve

• Serve the spaghetti with plenty of grated Parmigiano Reggiano.