Classic Ragu Bolognese

Ingredients

• 1 pound tagliatelle or fettuccine (preferably fresh egg)
• 1 cup whole milk
• 3 tablespoons tomato paste
• Kosher salt and freshly ground black pepper
• 3 cups beef stock or chicken stock
• ½ cup red wine
• 6 ounces ground veal
• + 7 more ingredients
• • 6 ounces ground beef (85% lean)
  • 2 carrots
  • 2 celery stalks
  • 2 medium onions
  • 2 tablespoons extra-virgin olive oil
  • Parmesan cheese, finely grated
  • 3 ounces pancetta

Heat oil in a large heavy pot over medium-high heat. Add onions, celery, and carrots. Saute until soft, 8-10 minutes. Add beef, veal, and pancetta; saute, breaking up with the back of a spoon, until browned, about 15 minutes. Add wine; boil 1 minute, stirring often and scraping up browned bits. A...

View full recipe at Epicurious