Classic Ragu Bolognese

Ingredients

• 6 ounces ground beef 85% lean ( )
• 0.8 cup carrots peeled finely chopped
• 1 cup celery stalks finely chopped
• 3 cups chicken stock see divided ()
• 0.5 cup wine dry red
• 6 ounces ground veal 
• 6 servings pepper black freshly ground
• 2 tablespoons olive oil extra virgin extra-virgin
• 1.5 cups onion finely chopped
• 3 ounces pancetta thinly sliced finely chopped
• 6 servings parmesan finely grated (for serving)
• 1 pound tagliatelle fresh (preferably egg)
• 3 tablespoons tomato paste 
• 1 cup milk whole

Equipment

• sauce pan
• pot

Directions

1. Heat oil in a large heavy pot over medium-high heat.
2. Add onions,celery, and carrots.
3. Saute until soft, 8-10 minutes.
4. Add beef, veal,and pancetta; saute, breaking up with the back of a spoon, untilbrowned, about 15 minutes.
5. Add wine; boil 1 minute, stirring oftenand scraping up browned bits.
6. Add 2 1/2 cups stock and tomato paste;stir to blend. Reduce heat to very low and gently simmer, stirring occasionally,until flavors meld, 1 1/2 hours. Season with salt and pepper.
7. Bring milk to a simmer in a small saucepan; gradually add tosauce. Cover sauce with lid slightly ajar and simmer over low heat,stirring occasionally, until milk is absorbed, about 45 minutes, addingmore stock by 1/4-cupfuls to thin if needed. DO AHEAD: Ragu can bemade 2 days ahead. Chill uncovered until cold, then cover and keepchilled. Rewarm before continuing.
8. Bring a large pot of water to a boil. Season with salt; addpasta and cook, stirring occasionally, until 1 minute before al dente.
9. Drain, reserving 1/2 cup pasta water.
10. Transfer ragu to a large skilletover medium-high heat.
11. Add pasta and toss to coat. Stir in some ofthe reserved pasta water by tablespoonfuls if sauce seems dry.Divide pasta among warm plates.
12. Serve with Parmesan.