Genovese Red Sauce

Ingredients

• 1 cups chicken stock see 
• 1.5 cups cooking wine dry white
• 1 pound egg tagliatelle such as delverde brand
• 3 tablespoons evoo 
• 1 large bay leaf fresh
• 3 cloves garlic finely chopped
• 4 servings grana padano cheese freshly grated
• 1.3 pounds ground veal 
• 4 ounce pancetta chunk
• 4 ounces mild ham fine
• 1.5 cups milk 
• 9 servings grates of nutmeg fresh
• 1 medium onion finely chopped
• 4 servings salt and pepper black freshly ground
• 0.3 cup tomato paste 

Equipment

• bowl
• dutch oven

Directions

1. Heat the EVOO in a Dutch oven over medium heat.
2. Add the pancetta and render until it begins to crisp, then add the ham and stir a minute or 2 more.
3. Add the veal and break it up into fine crumbles, until lightly brown. Then add the garlic, bay leaf and onions, and season with salt and pepper and a little nutmeg.
4. Let the onions cook, partially covered, for a few minutes, then stir in the tomato paste until fragrant.
5. Add the wine and heat. Then add the milk, reduce the heat to low and simmer gently 3 hours.
6. Add a little stock or water whenever the sauce gets too thick, up to 2 cups over the course of the cooking time. Cool and refrigerate or freeze for make-ahead meal.
7. To serve, boil the pasta in salted water to al dente; reserve 1 cup starchy cooking water just before draining.
8. Add to the sauce, toss with the pasta and some cheese and serve in shallow bowls.