Fettuccine Bolognese

Heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium heat. Add the diced pancetta (or bacon) and cook until crispy. Remove the pancetta with a slotted spoon and set aside, leaving the rendered fat in the pot.

Add the ground beef to the pot and cook, breaking it up with a spoon, until deeply browned. Drain off any excess fat, then remove the beef and set aside with the pancetta.

Add the finely chopped onion, carrot, and celery to the pot. Sauté over medium heat for 8-10 minutes, or until the vegetables have softened and the onion is translucent.

Add the minced garlic and tomato paste to the pot and cook for another 2 minutes, stirring constantly, until fragrant and the tomato paste has deepened in color.

Pour in the red wine, scraping the bottom of the pot to deglaze. Bring to a simmer and cook until the wine has mostly evaporated and reduced by about half, about 5-7 minutes.

Return the browned ground beef and pancetta to the pot. Stir in the diced tomatoes, beef stock, milk, bay leaves, dried oregano, salt, and black pepper.

Bring the sauce to a gentle simmer, then reduce the heat to low, cover partially, and let it cook for at least 90 minutes, stirring occasionally. The longer it simmers, the more flavor will develop.

About 15 minutes before the sauce is ready, cook the fettuccine pasta according to package directions in a large pot of salted boiling water until al dente.

Remove the bay leaves from the Bolognese sauce. Taste and adjust seasoning if necessary.

Drain the fettuccine and either toss directly with the sauce or serve the sauce spooned generously over individual portions of pasta. Garnish with plenty of grated Parmesan cheese.