Spaghetti with Bolognese sauce, with crusty bread
The finest Bolognese is the result of the freshest ingredients simmered over time... in the end the sauce gels and the flavours fuse...
3 tablespoons salted butter
1 small onion, minced
1 small carrot, minced
1 celery stalk, minced
1 ounce pancetta, minced
1 pound ground milk-fed veal
1/2 pound lean ground beef
1/4 pound lean ground pork
1 cup whole milk
1 cup white wine
2 (28-ounce) cans whole San Marzano tomatoes
Coarse salt and freshly ground pepper, to taste
1 package spaghetti, cooked according to package directions
1/2 cup Parmesan cheese, grated
1 crusty bread loaf
Melt butter in Dutch oven over medium heat. Add onion, carrot, and celery; cook until soft, about 5 minutes. Add pancetta and cook 7 minutes. Add ground meats and cook until mixture breaks up but is not yet browned. Add milk and bring to simmer, cook 15 minutes. Add white wine, squeeze tomatoes through fingers into pot. Reduce heat to low and partially cover. Cook 3 hours, stirring occasionally. Season with salt and pepper.
To serve, cook pasta according to package directions in well-salted boiling water. Drain and divide into serving dishes, top with meat sauce and Parmesan cheese.