Ingredients

5 tablespoons extra-virgin olive oil
3 tablespoons butter
1 carrot, finely, diced
1 medium onion, diced
1 rib celery, finely diced
1 clove garlic, sliced
1 pound veal, ground
1 pound pork, ground
1/4 pound pancetta or slab bacon, ground
1/2 tube tomato paste
1 cup milk

1 cup dry white wine
Kosher salt and freshly ground black pepper
Parmigiano-Reggiano, for grating

Instructions

In a 6 to 8-quart, heavy-bottomed saucepan, heat the olive
oil and butter over medium heat. Add the onions, celery, and garlic and sweat over medium
heat until the vegetables are translucent and soft but not browned, about 10 to 15
minutes. Add the veal, pork, and pancetta and stir into the vegetables. Add the meat over
high heat, stirring to keep the meat from sticking together until browned. Add the tomato
paste, milk, and wine and simmer over medium-low heat for 1 to 1 1/2 hours. Season with
salt and pepper, to taste, and remove from the heat.

When ready to use, the cooked pasta should be added to a saucepan with the appropriate
amount of hot ragu Bolognese, and tosses so that the pasta is evenly coated by the ragu.