-
1
Tear bread into 4-5 pieces and add it to a food processor with milk, salt and a few cracks of black pepper, and 1 teaspoon thyme.
-
2
Pulse 10 times, scraping as necessary, until mixed well.
-
3
Add beef and pork to the food processor.
-
4
Pulse 5 more times until well combined.
-
5
Heat olive oil in a large sauce pan over medium-high heat.
-
6
Add onions and mushrooms and cook for 810 minutes, or until they are softened and well browned.
-
7
Stir in garlic and tomato paste and cook, stirring constantly, about 3060 seconds more.
-
8
Pour in water and add 1 teaspoon fresh thyme, scraping the bottom with a wooden spoon to pick up all the browned bits of flavor.
-
9
Add the beef-pork mixture and cook for a few minutes until meat is no longer pink.
-
10
Break up the chunks of meat with a potato masher or a wooden spoon.
-
11
Add the diced roma tomatoes and crushed tomatoes (optional, use if you want more sauce), and bring the mixture to a low boil.
-
12
Turn heat down and simmer for about 30 minutes, stirring frequently.
-
13
When the sauce is done simmering, stir in Parmesan and remaining 1 teaspoon chopped fresh thyme leaves.
-
14
During the final 15 minutes of cooking time, bring 4 quarts of water to a boil in a large pot.
-
15
Season with 1 tablespoon salt and drop in penne pasta.
-
16
Cook until al dente, following instructions on the package.
-
17
Drain, reserving 1/2 cup pasta water, and return to pot.
-
18
Add 1 cup of the meat sauce and 1/4 cup of the pasta water to the pasta and toss to combine.
-
19
Serve the pasta with more sauce on top.
-
20
Sprinkle grated Parmesan and fresh basil over top.
