142 grams unsmoked pancetta, minced (or substitute with bacon)
1 large carrot, peeled, finely diced
2 tablespoons (30 milliliters) butter
2 celery stalks, finely diced
1 medium onion, peeled, finely diced
454 grams high quality minced beef (flank is a good choice)
1 cup (240 milliliters) red wine
1/4 cup (60 milliliters) tomato paste
1 cup (240 milliliters) tomato puree
3/4 cup (180 milliliters) milk, plus more if required
Salt and pepper
454 grams cooked, fresh tagliatelle
Parmesan cheese, grated, for topping
Heat olive oil in a large saucepan over medium. Add minced pancetta and fry until crisp. Add carrot, celery, and onion and cook until softened (about ten minutes).
Add minced beef and turn temperature to medium-high. Cook for five to seven minutes or until browned, stirring periodically.
Add wine and scrape the bottom of the pan to deglaze. Add tomato paste, tomato puree, and milk and stir to combine thoroughly. Cover and cook over low heat for two hours, stirring periodically. Add a splash of milk periodically if more moisture is required.
Taste and season with salt and pepper.
Toss sauce with freshly cooked tagliatelle. Top with freshly grated parmesan cheese.