Ragu Bolgnese

2 tablespoons extra virgin olive oil
1 1/2 cups onion, finely chopped
1 cup celery, finely chopped
3/4 cup carrot, finely chopped
6 ounces lean ground beef, 85 %
6 ounces ground veal
3 ounces pancetta, finely chopped
1/2 cup dry red wine
3 cups beef stock, divided
3 tablespoons tomato paste
salt and pepper, to taste
1 cup whole milk, warmed
1 pound tagliatelle or fettuccine pasta


Heat oil in a large heavy pot over medium heat. Add onions, celery and carrots, sauté 10 minutes until soft. Add beef, veal and pancetta sauté until browned. Add wine; boil 1 minute stirring and scrapping up bits on the bottom. Add 2 1/2 cups stock and tomato paste; reduce heat to very low simmer for 1 1/2 hours. Season with salt and pepper. Slowly add warm milk. Cover, slightly ajar and simmer for 45 minutes. Add additional broth if too thick.