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1
In a large, deep saute pan, heat olive oil over high heat and add carrots, celery, onions, and pancetta and cook, stirring, until vegetables are lightly browned, about 6 minutes.
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2
Add the beef and cook another 2 minutes.
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3
Add pork and cook until meat is lightly browned, about 5 minutes.
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4
Whisk together the tomato paste and 1 cup of the broth, and add it to meat.
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5
Place pan over low heat so that sauce just barely simmers.
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6
When broth has evaporated, add another cup.
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7
Continue to cook, stirring occasionally and adding a cup of broth when stew becomes dry, until all the broth has been added, about 3 hours.
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8
Add milk and butter, and continue to simmer very gently until milk has reduced and sauce is very thick, about 2 minutes.
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9
Season, to taste, with salt and pepper, and serve over tagliatelle or pappardelle with Parmigiano-Reggiano.
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10
Put all the ingredients in a pot and cover with water.
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11
Cook on low; it should boil after about 1 hour.
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12
Lower the heat to a low boil.
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13
Cook 3 more hours after it has started to boil.
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14
Pour the broth through a sieve and refrigerate.
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15
The next morning, take off all the fat.
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16
You should be left with about 2 quarts of broth.
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17
The meat can be served as a bollito with salsa verde.
