Ragù Bolognese Sauce

5–6 cups

prepPreheat heavy-bottom pot (Dutch oven preferred)
2 tbsp / 30 g unsalted butter	Warm butter & oil		Simmer low with lid ajar, 1–2 hrs	Boil pasta 3–7 min, combine, serve
2 tbsp / 30 ml olive oil
2 oz / 60 g diced pancetta	Pulse pancetta, onion, carrot, celery	Sauté pancetta & vegetables, 10–15 min
1 onion
1 carrot
1 celery stick
1/2 lb / 250 g ground beef, about 80% lean	Add meat, mash, cook until no pink
1/2 lb / 250 g ground pork
1 cup / 236 ml whole milk	Add milk, nutmeg, bay leaf, simmer 20 min
pinch of ground nutmeg
1 dried bay leaf or 2 fresh
1 cup / 236 ml dry white wine
heaping 1/4 cup / 60–70 g tomato paste	Pour wine, simmer until evaporated
1–2 cups / 236–472 ml quality chicken stock	Stir in tomato paste, stock
1 lb homemade pappardelle pasta
Fresh grated Parmesan cheese, to serve

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