Contributed by Catsrecipes Y-Group
- Source: O Magazine
- Makes 4 cups sauce
- 1 medium onion
- 1 large or 2 small carrots
- 2 to 3 stalks celery
- 1 oz pancetta, very finely chopped
- 1 pound ground beef (not lean)
- 1 tbsp salt
- ⅛ tbsp freshly ground pepper
- pinch allspice
- 1 cup whole milk
- 1 cup dry white wine
- 1 can diced tomatoes, with their liquid
- 1 pound pasta, such as rigatoni
- Parmigiano Reggiano cheese for grating
- Finely chop onion, carrot and celery.
- In a heavy bottomed pan or Dutch oven over low heat, cook pancetta until all fat is rendered and pancetta is just beginning to brown.
- Add chopped vegetables, raise heat to medium and cook, stirring frequently until onion is translucent and soft.
- Add ground beef, breaking it up with a spoon, ¼ t.
- (to start) salt, plus pepper and allspice.
- Cook until meat is brown.
- Add milk.
- When it begins to simmer, reduce heat to low and cook at a gentle simmer, stirring occasionally until milk has mostly boiled away, about.
- Add tomatoes and juice; bring to a simmer.
- Cove pot, reduce heat to low and allow sauce to cook very gently at barest simmer, 2½ to 3 hours.
- Just before sauce is done, bring a pot of water to boil, salt it generously and boil pasta according to package directions.
- Drain, mix with a third of sauce, then serve with remaining sauce on top with lots of grated parmigiano cheese.