Tagliatelle Bolognese

Directions

1. Peel the onion and carrots and dice them, along with the celery and pancetta, into 1/8-inch pieces.
2. Saute the carrots, onions, and celery with
3. the olive oil in a large heavy-bottomed
4. pot over a medium-high flame, stirring
5. frequently until soft and caramelized,
6. about 20 minutes.
7. Add the ground beef, pork, pancetta, and salt and continue cooking over high heat, stirring frequently until dry, about 10 minutes
8. Add the red wine and cook until dry while continuing to stir, about 5 minutes.
9. Add the milk, scraping to clean the sides and bottom of any caramelized
10. ingredients, and continue cooking and stirring until dry, about 5 minutes.
11. Add the chopped tomatoes and water, bring to a boil, then lower to a simmer and cook, stirring periodically until the flavors meld, about 30 minutes. If desired, sauce can be simmered for up to 3 hours at this point. If you prefer to cook it longer, add 1 cup of water every 30 minutes to keep the sauce hydrated.
12. Bring a large pot of salted water to a boil for the pasta.
13. Pro tip: Use 1/4 cup salt per gallon of water.
14. Cook the pasta, stirring frequently, until al dente (2 minutes less than called for on the box), then strain.
15. Combine the pasta, sauce, and butter, and finish cooking over a medium-high flame, stirring constantly while adding water as necessary until cooked to your preference.
16. Remove from heat and serve with a generous grating of Parmesan cheese and freshly ground black pepper.