Tasty pork and beef ragu with spaghetti

Place carrot, celery, leeks and mushrooms in a food processor. Process until very finely chopped but not smooth. Transfer to a bowl. Process zucchini until very finely chopped. Add to carrot mixture. Add undrained tomatoes to food processor. Process until smooth. Set aside. 

Heat oil in a large, deep frying pan over medium heat. Add bacon, beef mince and pork mince. Cook, breaking up mince with a wooden spoon, for 10 to 15 minutes or until browned and any liquid has evaporated, and you have a layer of ‘brownings’ on base of pan. 

Add rosemary, thyme and garlic to the meat. Cook for 1 to 2 minutes or until garlic is fragrant but not browned. Add vegetable mixture. Cook, stirring occasionally, for 10 to 15 minutes or until vegetables are softened. As they cook, the liquid they release will deglaze and dislodge the brownings. Scrape base as you stir to maximise flavour and prevent mixture from catching. Cook until liquid has evaporated and another layer of brownings forms on base of pan. 

Reduce heat to low. Add half the milk. Cook, stirring occasionally, for 15 to 20 minutes or until milk has evaporated and another layer of brownings has formed on base of pan. Repeat process with remaining milk, stirring constantly to prevent sauce from catching. 

Add the beef stock and processed tomatoes. Season with salt and pepper. Simmer, stirring occasionally, for 30 minutes or until sauce thickens and deepens in colour. 

Cook spaghetti in a large saucepan of boiling salted water for 8 - 12 minutes or until just tender. Drain, reserving 1/4 cup of the cooking water. Stir reserved cooking water into sauce. Divide pasta among 8 serving bowls. Top with the sauce and parmesan and serve.