Classic Ragù Bolognese

“No one who cooks, cooks alone. Even at her most solitary, a cook in the kitchen is surrounded by generations of cooks past, the advice and menus of cooks present, the wisdom of cookbook writers.” ― Laurie Colwin

2 Tbsp. extra-virgin olive oil

2 medium onions, finely chopped (about 1 ½ cups)

2 celery stalks, finely chopped (about 1 cup)

2 carrots, peeled, finely chopped (about ¾ cup)

6 oz. ground beef (85% lean)

6 oz. ground veal

3 oz. thinly sliced pancetta, finely chopped

1 /2 cup dry red wine

3 cups (about) beef stock or chicken stock, divided

3 Tbsp. tomato paste

Kosher salt and freshly ground black pepper

1 cup whole milk

1 lb. tagliatelle or fettuccine (preferably fresh egg)

Finely grated Parmesan (for serving)

Directions at bonappetit.com

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