•3-tbs extra virgin olive oil
•1/4-cup diced pancetta
•1-cup cup minced onion
•1-cup of milk
•1/2-cup minced carrot
•1/2-cup minced celery
•1 lb-ground beef
•1-28 can whole Italian plum tomatoes crushed by hand
•2-cups chicken stock
1-Heat the olive oil and butter in a large pot on a medium heat then add the pancetta and cook it for 5 minutes.
2-Now add the onion, carrot and celery and cook this for 10 minutes stirring constantly so not to burn.
3-Add the beef and cook this until browned through while breaking it up with a heavy spoon. I always leave the rendered fat in the pot but you can remove it if you prefer.
4-Turn the heat up and scrape all the browned bits off the bottom and side of the pot. Lower the heat and allow this to reduce by half.
5-Next step is to add the milk and simmer until it is gone.
6-Add the tomatoes with all the juice and the chicken stock. Raise the heat and bring this to a boil, stir everything together.
7-Reduce the heat to a slow simmer, cover and cook for two hours stir along the way.
8-Remove the lid and continue to cook for another hour on a very low heat, stirring along the way.
- The sauce is very thick so I recommend adding some to a skillet then adding your prepared pasta to the sauce in the skillet and toss on a low heat for a minute or two to coat and infuse the pasta with the sauce.
- Remember do not add oil to your pasta water and do not rinse the pasta.