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1
In a large cast-iron or Dutch oven casserole over medium heat, heat some olive oil and then add the pancetta, porcini, garlic, onions and carrots.
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2
They should cook slow and lightly brown, about 20 minutes.
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3
In another large casserole over medium heat, brown the meat slowly in olive oil until it is a nice even brown color.
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4
This process should take around 30 minutes and the mixture should be stirred frequently so it will not stick.
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5
Salt and pepper liberally.
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6
Then add the tomato paste and saute for 5 minutes.
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7
When finished, deglaze the pot with the vegetables by adding 1 cup of the red wine.
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8
Next, add the vegetables and pancetta to the pot with the meat.
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9
Then add the remaining red wine to deglaze the pot.
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10
Scrape all the bits and pieces that might accumulate and reduce by half, about 10 minutes.
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11
Then add the chicken stock, milk, crushed tomatoes and cheese rinds and simmer very gently for 2 hours.
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12
Remove the cheese rinds and discard.
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13
Let the sauce sit and cool down before using; it's even better the next day!
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14
Finish the sauce with the basil and thyme.
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15
Boil 2 gallons of salted water and add the perciatelli pasta.
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16
Cook until al dente.
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17
Drain all but a 1/2 cup of water off of the pasta and put the pasta directly into the pot of bolognese sauce.
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18
Simmer for 2 minutes to incorporate the sauce into the pasta, adding the reserved pasta water as necessary.
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19
Finish with the ground Pecorino Romano, torn basil and a drizzle of extra-virgin olive oil on top.
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20
Bon appetit!
