-
1
1.
-
2
Into a heavy cast iron pot drizzle olive oil to cover bottom of pot.
-
3
Toss in celery, carrots, onions and bay leaf.
-
4
2.
-
5
Saute until onions are translucent.
-
6
3.
-
7
Add ground beef, breaking it up until it is a fine crumble, then add minced pancetta and cook until brown.
-
8
Drain grease if necessary.
-
9
4.
-
10
Stir in wine and let it evaporate a bit.
-
11
5.
-
12
Slowly stir in 3/4 cup milk.
-
13
6.
-
14
Stir in tomato paste, pureed San Marzano tomatoes, salt and pepper and blend.
-
15
7.
-
16
Simmer on low heat for 4 hours adding the additional 1/4 cup milk a little at a time as the moisture dissipates.
-
17
8.
-
18
Turn off heat and let it sit.
-
19
Remove bay leaf.
-
20
9.
-
21
Bring a large pot of salted water to a boil.
-
22
Add the pasta and cook according to package instructions.
-
23
Then drain it.
-
24
10.
-
25
Toss pasta into the pan with the sauce.
-
26
11.
-
27
Plate and sprinkle with grated Parmigiano Reggiano.
-
28
12.
-
29
Enjoy!
