Bolognese Sauce

Contributed by Catsrecipes Y-Group
 * Source: O Magazine
 * Makes 4 cups sauce

Ingredients

 * 1 medium onion
 * 1 large or 2 small carrots
 * 2 to 3 stalks celery
 * 1 oz pancetta, very finely chopped
 * 1 pound ground beef (not lean)
 * 1 tbsp salt
 * ⅛ tbsp freshly ground pepper
 * pinch allspice
 * 1 cup whole milk
 * 1 cup dry white wine
 * 1 can diced tomatoes, with their liquid
 * 1 pound pasta, such as rigatoni
 * Parmigiano Reggiano cheese for grating

Directions

 * 1) Finely chop onion, carrot and celery.
 * 2) In a heavy bottomed pan or Dutch oven over low heat, cook pancetta until all fat is rendered and pancetta is just beginning to brown.
 * 3) Add chopped vegetables, raise heat to medium and cook, stirring frequently until onion is translucent and soft.
 * 4) Add ground beef, breaking it up with a spoon, ¼ t.
 * 5) (to start) salt, plus pepper and allspice.
 * 6) Cook until meat is brown.
 * 7) Add milk.
 * 8) When it begins to simmer, reduce heat to low and cook at a gentle simmer, stirring occasionally until milk has mostly boiled away, about.
 * 9) Add tomatoes and juice; bring to a simmer.
 * 10) Cove pot, reduce heat to low and allow sauce to cook very gently at barest simmer, 2½ to 3 hours.
 * 11) Just before sauce is done, bring a pot of water to boil, salt it generously and boil pasta according to package directions.
 * 12) Drain, mix with a third of sauce, then serve with remaining sauce on top with lots of grated parmigiano cheese.