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1
To make the ragu, combine the oil and garlic in the bowl of a miniature food processor fitted with a metal blade or the jar of a blender and puree.
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2
Add the pancetta and puree, stopping to scrape down the sides of the bowl or jar occasionally, until the ingredients form a homogenous paste.
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3
Transfer the pancetta-garlic paste to a large saute pan and cook over medium heat until the fat from the pancetta is rendered, about 5 minutes, stirring constantly to prevent the garlic from browning.
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4
Stir in the Soffritto and cook for about 1 minute.
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5
Move the vegetables to create a bare spot in the pan, add the tomato paste to that spot, and cook for 1 minute, stirring, to caramelize the tomato paste slightly.
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6
Add the veal and pork; season with the salt, pepper, and nutmeg; and cook, stirring occasionally, until all the juices released from the meat have cooked off and the pan is almost dry, about 10 minutes.
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7
Add the wine, increase the heat to medium high, and cook until the wine has evaporated and the pan is almost dry, about 10 minutes.
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8
Add the chicken stock, bring it to a simmer, reduce the heat, and simmer the meat with the stock for about 2 hours, stirring occasionally to prevent the meat from sticking to the bottom of the pan, until the stock has almost all cooked off but the pan is not completely dry.
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9
Add the milk and simmer until the ragu returns to a thick, saucy consistency, 30 to 40 minutes.
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10
Use the ragu, or allow it to cool to room temperature, transfer it to an airtight container, and refrigerate it for up to three days; freeze it for as long as three months.
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11
Warm the ragu over medium heat before serving, adding enough water to loosen it to a saucelike consistency.
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12
To finish and serve the pasta, fill a pasta pot or large stockpot with 6 quarts of water, add 6 tablespoons of salt, and bring the water to a boil over high heat.
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13
If you are not using a pasta pot, place a colander in the sink or have a wire strainer handy for lifting the pasta out of the water.
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14
While the water is coming to a boil, combine 1 1/2 cups of the ragu, the chicken stock, and butter in a large saute pan over medium heat.
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15
Stir the ingredients to combine and heat, stirring occasionally, until the butter is melted and the sauce is warmed through, adding more chicken stock, if necessary, to obtain a loose, sauce consistency.
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16
Turn off the heat while you cook the garganelli.
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17
Remove the garganelli from the refrigerator or freezer and drop them into the boiling water.
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18
Stir to prevent the pasta from sticking together, partially cover the pot so the water returns to a boil quickly and continues boiling, and cook the pasta until its al dente, about 2 minutes.
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19
About 1 minute before the pasta is done, place the sauce over high heat.
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20
Lift the pasta out of the cooking water, or reserve 1 cup of the water and drain the pasta, and immediately add it to the pan with the sauce.
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21
Cook the pasta with the sauce for 2 minutes, stirring gently with a rubber spatula so you dont tear the pasta, to stain the pasta with the sauce, adding some of the reserved pasta water if the pasta is dry and sticky instead of slippery and glistening.
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22
Turn off the heat and add the finishing-quality olive oil, stirring vigorously and shaking the pan to emulsify the sauce.
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23
Add the grated Parmigiano-Reggiano and pecorino romano and stir to combine.
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24
Pile the garganelli in the center of each of six plates, dividing them evenly, and spoon any sauce remaining in the pan over the pasta.
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25
Use a microplane or another fine grater to grate a light layer of Parmigiano-Reggiano over each plate, and serve.
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26
Sangiovese di Romagna (Emilia-Romagna)
