Tagliatelle al Ragù Bolognese

Melt the butter in a heavy-bottomed pot (Dutch oven) over medium heat. Add the pancetta and render for 3 min.

Add the onion, carrot, and celery (soffritto). Cook over medium-low heat, stirring occasionally, until completely soft and lightly golden, about 12 min.

Increase heat to medium-high. Add the beef and pork mince. Break up with a spoon and cook until the meat loses its pink colour and any liquid evaporates, about 8 min.

Pour in the milk. Stir and simmer until fully absorbed, about 5 min.

Add the white wine. Stir and simmer until fully absorbed, about 5 min.

Stir in the passata. Season with salt and pepper. Bring to a gentle simmer.

Cover partially and cook over the lowest possible heat, stirring every 30 min, for 2.5–3 hours. Add a splash of water if it looks dry. The ragu is done when the fat pools on the surface and the sauce is thick and glossy.

Bring 4 L salted water to a boil. Cook the tagliatelle until al dente, about 2–3 min for fresh. Reserve 100 ml pasta water.

Drain the tagliatelle and add directly to the ragu pan. Toss over medium heat, adding pasta water if needed, until every strand is coated. Serve with grated parmigiano.