How to make best bolognesee sauce!!

BA's Best Bolognese It doesn’t take a lot of ingredients (or a lot of money) to make a classic Bolognese recipe. What it does take, though, is patience for the sauce to achieve the ideal authentic texture. You’re going to go low and slow—it’ll take around 3 hours, but most of that cook time is hands-off. Andy BaraghaniJanuary 07, 2019 This image may contain Food, Pasta, Meal, and Dish PHOTO BY CHELSIE CRAIG, FOOD STYLING BY KATE BUCKENS See Full Recipe 4 SERVINGS Ingredients 1 medium onion, chopped 1 celery stalk, chopped 1 small carrot, peeled, chopped 3 Tbsp. extra-virgin olive oil 1 lb. ground beef chuck (20% fat), patted dry Kosher salt 3 oz. thinly sliced pancetta, finely chopped 1 cup dry white wine ⅓ cup tomato paste 1 bay leaf Pinch of finely grated nutmeg 2 cups (or more) homemade chicken stock or low-sodium chicken broth 1 cup whole milk 1 lb. fresh tagliatelle or pappardelle, or dry rigatoni 2 oz. finely grated Parmesan (about ½ cup), plus more for serving Preparation Pulse onion, celery, and carrot in a food processor until very finely chopped. Transfer to a small bowl. Heat oil in a Dutch oven or other large pot over medium. Break beef into small clumps (about 1½") and add to pot; season lightly with salt. Cook, stirring occasionally but not breaking meat apart, until beef is lightly browned but not crisp, 6–8 minutes. It may be gray in spots (that’s okay!) and still a little pink in the center. Using a slotted spoon, transfer beef to a medium bowl. Wipe out pot. Cook pancetta in pot over medium heat, stirring occasionally, until pancetta has released some of its fat and is crisp, 6–8 minutes. Add onion mixture to pot and cook, stirring occasionally, until vegetables are very soft and beginning to stick to surface, 6–8 minutes. Return beef to pot and pour in wine. Reduce heat to medium-low and cook, smashing down on beef with a wooden spoon, until wine is evaporated, surface of pot is almost dry, and meat is finely ground, 12–15 minutes. (The meat should be reduced to what looks like little bits. It takes a bit of effort, but you can take breaks.) Add tomato paste, bay leaf, and nutmeg and cook, stirring occasionally and still pressing down on meat, until tomato paste is slightly darkened,