Fettuccine Bolognese

onceuponachef.com

Andy Fish

2 tablespoons olive oil

2 medium onions, peeled and chopped into 1-inch chunks

2 carrots, peeled and chopped into 1-inch chunks

2 celery stalks, cut into 1-inch chunks

3 cloves garlic, minced

1 pound ground beef (85% lean)

3 ounces pancetta, chopped

¾ teaspoon salt (plus more for pasta water)

½ teaspoon freshly ground black pepper

½ cup dry red wine

2 cups beef stock

1 cup canned crushed tomatoes

½ teaspoon dried oregano

1 cup whole milk

1 pound fresh fettucini (available in the refrigerator section of most supermarkets; see note)

Freshly grated Parmigiano-Reggiano, for serving (optional)

Handful chopped fresh basil or parsley, for serving (optional)

Directions at onceuponachef.com

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