Step 1

Before you start cooking, peel and finely dice the carrot. Dice the celery stalk, finely chop the onion and mince the garlic cloves.

Step 2

Bring a large pot with generously salted water to a boil.

Step 3

Heat oil and butter over medium in a large heavy bottomed pot. Add onion, garlic, carrot and celery stalk. Cook for 5 minutes until soft and fragrant. Reduce heat if needed. Add pancetta and cook for 3 minutes.

Step 4

Add ground meat mixture, break up into pieces with a wooden spoon and cook until it starts to brown. Season with salt, pepper and sugar. Add 'Nduja and continue to cook while stirring until the 'Nduja is completely dissolved.

Step 5

Pour in red wine and simmer for 3 minutes. Next stir in tomato paste, add puréed tomatoes and bay leaves. Stir and simmer for at least 15 minutes.

Step 6

In the meantime, add spaghetti to the pot with boiling water and cook according to package instructions. Scoop up ½ cup of the cooking water right before draining the pasta.

Step 7

When ready, add milk and Parmesan to the sauce. Stir until combined. Toss with spaghetti and add a splash of cooking water, if needed. Enjoy!