Ragù alla Bolognese

Serves 6

prepHeat heavy 10-inch / 24–26 cm non-stick casserole or Dutch oven over low heat
3 tbsp extra virgin olive oil	melt pancetta in oil	add & soften vegetables, don't brown	add & brown meat ~10 min	add wine, cook until evaporated	stir in tomatoes & paste	add broth, simmer covered ~2–3 hr	stir in milk halfway, reduce; season & serve
6 oz / 170 g fresh pork pancetta, sliced
2 oz / 60 g onion, peeled and finely chopped
2 oz / 60 g carrot, peeled and finely chopped
2 oz / 60 g celery stalk, trimmed and finely chopped
1 lb / 400 g coarsely ground beef
1/2 cup / 120 ml red or white wine
7 oz / 200 g strained tomatoes
1 tbsp double-concentrated tomato paste
light meat or vegetable broth, as needed (hot)
1/2 cup / 120 ml whole milk (optional)
salt and pepper

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