EFK Tagliatelle al Ragù

Directions

1. Cook the pancetta in a heavy saucepan over medium-low heat until it begins to render. Add onion, carrot, and celery and cook slowly until soft, 8 to 10 minutes. Add the ground beef, break it into small pieces, and cook until no pink remains and the meat reaches 160°F. Add the wine and simmer until nearly evaporated. Stir in the passata and stock. Reduce the heat to very low and cook partially covered for 2 to 2 1/2 hours, stirring occasionally and adding a little stock if the sauce becomes dry. Stir in the milk during the final 20 to 30 minutes and adjust seasoning. Cook the fresh tagliatelle in well-salted boiling water until al dente, reserve a little pasta water, then toss with enough ragù to coat. Loosen with pasta water if necessary and serve with Parmigiano.