Step 1

In a large pot (we used a 7qt dutch oven), cook the pancetta until it begins to crisp up. Remove to a plate.

Step 2

Over medium heat, add the soffritto to the remaining pancetta grease. Cook 10 minutes, stirring frequently, until it becomes soft and aromatic.

Step 3

Add in the meat and garlic. Cook till it is browned, breaking it up into small pieces as you go along.

Step 4

Stir in tomato paste and cook for a couple of minutes.

Step 5

Next add in the wine and deglaze the pan. Simmer for about 5 minutes.

Step 6

Add in the tomatoes, beef broth and cooked pancetta.

Step 7

Simmer uncovered for 2-3 hours, adding the milk in the last 45 minutes to one hour of cooking time. Taste and adjust for salt.

Step 8

When sauce has about 20 minutes left to cook, bring a large pot of salted water to a boil. Cook pasta according to package directions to desired doneness.

Step 9

Serve pasta topped with bolognese sauce.