Sunday Supper Bolognese Ragu with Silky Tagliatelle

Heat olive oil and butter in a large Dutch oven or heavy-bottomed pot over medium heat. Add the pancetta and cook until the fat renders and the edges turn golden, about 5 minutes.

Add the onion, carrots, and celery (the soffritto). Season lightly with salt and cook, stirring occasionally, until softened and translucent, about 8 minutes. Add the garlic and cook for 1 minute more.

Increase heat to medium-high and add the ground beef and pork. Break the meat into small pieces with a wooden spoon and cook until browned and any liquid has evaporated, about 10 minutes.

Pour in the milk and stir well. Let it simmer gently until it has been almost completely absorbed by the meat, about 8 minutes. This step adds incredible richness and tenderness.

Add the white wine and let it bubble until nearly evaporated, about 5 minutes.

Stir in the crushed tomatoes, tomato paste, and bay leaf. Season with salt and pepper. Bring to a gentle simmer.

Reduce heat to the lowest setting, cover with the lid slightly ajar, and let the ragu simmer for at least 2.5 to 3 hours, stirring occasionally. The sauce should reduce to a thick, glossy, deeply flavored ragu. Add a splash of water if it gets too thick.

In the final 15 minutes of simmering, bring a large pot of generously salted water to a boil. Cook the tagliatelle until al dente (2-3 minutes for fresh, follow package for dried). Reserve 1 cup of pasta water before draining.

Remove the bay leaf from the ragu. Toss the drained pasta directly into the sauce with a splash of pasta water, stirring vigorously to coat every ribbon.

Serve in warmed bowls with a generous blizzard of freshly grated Parmigiano-Reggiano.