Best Bolognese Sauce

1. 1

   Finely chop onion, carrot, and celery.

2. 2

   In a heavy-bottomed saucepan or Dutch oven over low heat, cook pancetta until all fat is rendered and pancetta is just beginning to brown.

3. 3

   Add chopped vegetables, raise heat to medium, and cook, stirring frequently, until onion is translucent and soft.

4. 4

   Add ground beef (breaking it up with a spoon), 1/4 teaspoon (to start) salt, plus pepper and allspice.

5. 5

   Cook until meat is brown.

6. 6

   When meat has browned, add milk.

7. 7

   When it begins to simmer, reduce heat to low and cook at a gentle simmer, stirring occasionally until milk has mostly boiled away, about 30 minutes.

8. 8

   Add white wine and cook as with milk, until it has mostly boiled away.

9. 9

   Add tomatoes and juice; bring to a simmer.

10. 10

    Cover pot, reduce heat to low, and allow sauce to cook very gently at just barely a simmer, 2 1/2 to 3 hours.

11. 11

    Season to taste with remaining salt.

12. 12

    Just before sauce is done, bring a pot of water to boil, salt it generously, and boil pasta according to package directions.

13. 13

    Drain pasta, mix with a third of the sauce, then plate the pasta and serve with remaining sauce on top with lots of grated Parmesan cheese.

* Per serving · 4 servings · Values may vary.