Tagliatelle al Ragu Bolognese

Method

1. Cook pancetta slowly until it renders.
2. Add minced onion, carrot, and celery; sweat until soft.
3. Add beef and brown thoroughly.
4. Deglaze with wine and let it evaporate.
5. Stir in tomato paste, passata or broth, and simmer gently for about 2 hours.
6. Add milk partway through and continue until the sauce is thick but not dry.
7. Cook tagliatelle, toss with ragu, and serve with Parmigiano.