Directions

• Finely dice the pancetta. Finely mince the shallots and cut the carrots and celery into even cubes.
• Fry the pancetta in a large pot until the fat is released and the pancetta is lightly crispy. Remove from the pot and set aside.
• Increase the heat and add the minced beef to the pancetta fat. Fry over high heat until well browned, then remove and set aside.
• Reduce the heat to medium. Add a knob of butter and sauté the shallots, carrots and celery for a few minutes until softened. Return the pancetta and beef to the pot and cook for a further minute or two.
• Add a good amount of wine (I usually just put as much as I feel like, but ½ or 1 glass of wine works well) and allow it to reduce slightly. Add the broth and tomatoes.
• Let the sauce simmer gently, stirring occasionally, for 2–3 hours (the longer, the better). Season with salt and pepper. If the sauce becomes too dry, add a little water; the goal is a rich, reduced consistency.
• Five minutes before the end, stir in the milk to reduce the acidity. Once added, avoid letting the sauce boil too much so the milk proteins do not split.
• Take off the heat and serve with the pasta of your choice. I prefer fresh tagliatelle. If you use dried pasta, feel free to finish cooking the pasta in the sauce for the last minute or two so it can absorb some of the sauce.