Beef Bolognese

1. Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add pancetta and cook until crispy. Remove pancetta and set aside, leaving rendered fat in the pot. 2. Add ground beef to the pot and brown, breaking it up with a spoon. Drain excess fat. Add onion, carrot, and celery (soffritto) to the pot and cook until softened, about 8-10 minutes. Stir in garlic and cook for 1 minute more. 3. Stir in tomato paste and cook for 2 minutes. Pour in red wine, scraping up any browned bits from the bottom of the pot. Simmer until the wine has almost fully evaporated. 4. Add crushed tomatoes, beef broth, and milk. Bring to a simmer, then reduce heat to low, cover, and cook for at least 2 hours (preferably 3-4 hours), stirring occasionally, until the sauce is rich and thick. Season with salt and pepper. 5. Cook pasta according to package directions. Drain and add directly to the Bolognese sauce, tossing to coat. Serve hot, garnished with grated Parmesan cheese and the reserved crispy pancetta.