Italian 6 servings Authentic Ragù alla Bolognese 1tablespoonextra virgin olive oil 2tablespoonunsalted butter 4ouncepancetta, finely diced 1cupyellow onion, finely minced 2/3cupcelery, finely minced 2/3cupcarrot, finely minced 1poundground beef chuck (80/20) 1poundground pork shoulder 1cupdry white wine 1cupwhole milk 3tablespoondouble-concentrated tomato paste 2.5cupbeef or veal stock, warmed 1pinchfreshly grated nutmeg 1to tastekosher salt and freshly cracked black pepper 1to tastefreshly grated Parmigiano-Reggiano, for serving In a heavy-bottomed Dutch oven, heat olive oil and butter over medium heat. Add diced pancetta and render slowly for 6 to 8 minutes until golden and crisp. Add minced onion, celery, and carrot with a pinch of salt. Sweat over medium-low heat for 10 to 12 minutes until vegetables are tender and translucent without heavy browning. Increase heat to medium-high. Add ground beef and pork. Break meat down finely with a wooden spoon and cook for 8 to 10 minutes until moisture evaporates. Pour in dry white wine, scraping up any browned bits on the bottom of the pot. Cook over medium heat for 5 to 7 minutes until the wine has completely evaporated. Reduce heat to medium. Pour in whole milk and add nutmeg. Simmer for 8 to 10 minutes, stirring occasionally, until milk is completely absorbed into the meat. Stir in tomato paste until thoroughly blended. Add 1 cup of warm stock and bring to a very gentle bubble. Turn heat to the lowest setting, cover partially with a lid, and gently simmer for 3 to 4 hours. Stir every 20 to 30 minutes, adding splashes of warm stock if the ragù begins to dry out. Season with salt and pepper to taste. Toss gently with hot, fresh tagliatelle and starchy pasta water to bind before serving with Parmigiano-Reggiano.