Place a heavy pot (such as a Le Creuset) on moderate heat. Add butter and pancetta.
Cook until pancetta is golden. Then add vegetables (onions, carrots, celery) andcook till tender and fragrant. Do NOT brown.
Add ground beef and cook thoroughly.
Add wine and cook to evaporate alcohol.
Add crushed tomatoes and keep cooking for at least one hour, stirring often andadding broth as needed to keep the sauce moist
Finally, add milk and cook for another hour or until the sauce has reached a perfect consistency—not too brothy and not too dry
Season with salt and pepper as needed.
Cook tagliatelle (or fettuccine) according to package directions. (Usually less than5 minutes). Once cooked, drain and gently toss with the ragù.
A generous sprinkle of Parmigiano Reggiano ismandatory!
Buon appetito and SHARE THE PASTA!
National Pasta Association Recipe