2 small onions, diced
4 garlic cloves, smashed and rough chopped
2 celery stalk, diced
2 carrots, peeled, diced
3 Tbsp. extra-virgin olive oil
1 lb. ground beef chuck
Kosher salt
4-5 oz. thinly sliced pancetta, finely chopped
1 cup dry white wine
⅓ cup tomato paste
1 cup whole San Marzano tomatoes, crushed
1 bay leaf
Pinch of finely grated nutmeg
1 cup (or more) chicken broth
1 cup whole milk
1 lb. of your favorite pasta
grated Parmesan
Heat oil in a large pot over medium. Break beef into small clumps and add to pot; season lightly with salt. Cook, stirring occasionally until beef is lightly browned 6–8 minutes. Using a slotted spoon, transfer beef to a medium bowl.
Cook pancetta in pot over medium heat, stirring occasionally, until pancetta has released some of its fat and is crisp, 6–8 minutes. Add onions, celery, carrots, and garlic to pot and cook, stirring occasionally, until vegetables are soft 6–8 minutes.
Return beef to pot and pour in wine. Reduce heat to medium-low and cook until wine is almost all evaporated, 12–15 minutes. Add crushed potato, tomato paste, bay leaf, and nutmeg and cook, stirring occasionally about 5 minutes.
Pour stock and milk into pot; season with salt. Reduce heat to the lowest setting and cook, uncovered and stirring occasionally, until meat is very, very tender, 2 hours. If the liquid reduces before the meat is completely tender, add an extra ½ cup stock and continue cooking. Season to taste with salt.
Cook pasta in a large pot of boiling and heavily salted water. Cook pasta to al dente using package directions.
