Heat butter or olive oil in a large, deep pan or Dutch oven over medium-high heat.
Add the ground meat and cook, breaking it up with a spoon, until browned all over, about 7-10 minutes. Drain any excess fat.
Add the chopped onion and optional diced carrot to the pan. Cook until the onion softens, about 5-7 minutes.
Stir in the minced garlic and sliced mushrooms. Cook for another 5 minutes until mushrooms release their liquid and start to brown.
If using, pour in the wine and let it simmer for 2-3 minutes, scraping up any browned bits from the bottom of the pan. Let the alcohol evaporate.
Pour in the milk, salt, and pepper. Bring to a gentle simmer, then reduce heat to low.
Cover and simmer for at least 20-25 minutes, stirring occasionally, until the sauce has thickened slightly and flavors have melded. If using, stir in the heavy cream during the last 5 minutes of simmering.
Taste and adjust seasoning if needed.
Serve hot, garnished with fresh parsley or dill.
💡 Pro Tips:
- 🍝 This ragu loves to cozy up to freshly cooked pasta, creamy mashed potatoes, or even crusty bread for dipping! Choose your carb champion!
- 🕰️ For an even deeper flavor, let the ragu simmer on low heat for an extra 15-20 minutes, stirring occasionally. Good things come to those who wait (and stir!).
- 🌬️ If you're feeling extra royal, a tiny sprinkle of freshly grated Parmesan cheese over the top before serving will make it sing! 🧀
- ❄️ Leftovers? This ragu is even better the next day! Store it in an airtight container in the fridge for up to 3 days, or freeze for a future regal feast. 🧊
