1 medium onion, chopped
1 celery stalk, chopped
1 small carrot, peeled & chopped
3 cloves garlic
3 tbsp. extra-virgin olive oil
1/2 lb. each of ground beef chuck, veal and pork
3 oz. thinly sliced pancetta, finely chopped
1 cup dry white wine
1 can San Marzano tomatoes
1 bay leaf
1 cup (or more) homemade chicken stock or low-sodium chicken broth
1 cup whole milk
1 lb. fresh tagliatelle or pappardelle, or dry rigatoni
2 oz. finely grated Parmesan (about ½ cup), plus more for serving
In heated pan render pancetta, remove and drain. Add fresh oil to the pan and add celery onions and carrot until translucent add in garlic, salt and pepper to taste. Deglaze with wine and add crushed tomatoes and fresh herbs and chicken stock. Simmer for several hours and stir in milk before serving over choice of pasta.
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