Step 1

In a sauté pan large enough to cook the ground beef add 2 tablespoons of olive oil and when hot add the beef and cook until golden browned, allowing any excess water to evaporate.

Step 2

In a large Dutch oven, warm the pancetta and cook until the fat is rendered. You can add a tablespoon of olive oil if you think you need it!  After the Pancetta has released enough fat, add the onion and cook until light golden brown.

Step 3

Stir in the tomato paste and allow it to caramelize briefly.  Add carrots and celery, then add the crushed tomatoes and red wine, letting the wine reduce.

Step 4

Pour in the beef broth, Add the beef if it is nice and golden brown, then cover and simmer gently for about an hour.

Step 5

After an hour, remove cover and add the milk, stir, and continue simmering not covered for another hour, ensuring the sauce remains moist, adding more broth if needed.

Step 6

Season with salt and pepper. Toss with cooked pasta and serve topped with grated Parmesan. Enjoy! And there will be plenty of sauce for leftovers 👍