Ingredients

• 3 tablespoons extra-virgin olive oil
• 2 medium carrots, peeled and finely chopped
• 2 stalks celery, finely chopped
• 2 medium onions, finely chopped
• 1/2 pound pancetta, minced
• 1 pound lean ground beef
• 1 pound ground pork butt
• 1 tablespoon tomato paste
• 8 cups homemade or low-sodium beef broth, recipe follows
• 3/8 cup whole milk
• 2 tablespoons butter
• Kosher salt and ground black pepper
• Cooked tagliatelle or pappardelle
• Grated Parmigiano-Reggiano, as needed

Directions

Broth for Ragu alla Bolognese:

1 large beef joint bone

1 pound beef shank

1 pound beef short ribs

1 pound beef brisket

2 medium onions, halved

2 medium carrots, each cut into 8 pieces

2 stalks celery, each cut into 4 pieces

2 pinches salt

Put all the ingredients in a pot and cover with water. Cook on low; it should boil after about 1 hour. Lower the heat to a low boil. Cook 3 more hours after it has started to boil. Pour the broth through a sieve and refrigerate. The next morning, take off all the fat. You should be left with about 2 quarts of broth. The meat can be served as a bollito with salsa verde.

Yield: 8 servings