Linguine Bolognese

1. 1

   ["In a medium saucepan over medium-high heat, cook the bacon until it is crisp and has released almost all of its fat, about 6 minutes.", "This is called rendering.", "Add the onion, carrots, celery, salt, and pepper and cook, stirring frequently, until the vegetables are very soft and lightly browned around the edges, about 6 minutes.", "Add the ground chuck and cook, stirring to break up any clumps, until the meat is browned, about 5 minutes.", "Add the vinegar, garlic, and tomato paste and cook for 2 minutes, stirring constantly.", "Add the beef broth and bring to a boil.", "Lower the heat so that the sauce just simmers.", "Simmer, partially covered, for 15 minutes.", "Combine the milk and cream in a small mixing bowl.", "After the sauce has simmered for 15 minutes, and at even intervals, start adding the milk-cream mixture little by little--1/4 cup or so at a time over 11/2 hours.", "By the end of the 11/2 hours, the milk mixture should be completely incorporated and the sauce should be very thick and creamy.", "This sauce is not supposed to be very ""saucy""--it should be tender morsels of meat coated by a thick, creamy sauce.", "Transfer the cooked pasta to a large heatproof bowl and add the sauce.", "Toss the pasta with the sauce and serve immediately, garnished with grated Parmesan cheese, if desired."]

* Per serving · 4 servings · Values may vary.