Marcella Hazan’s Bolognese

1: Heat the extra virgin olive oil and 6 tablespoons of butter in a large pot.

2: Add the chopped onions, celery, and carrots, and cook until softened.

3: Stir in the minced garlic and pancetta, cooking until fragrant.

4: Add the ground beef and cook until browned.

5: Pour in the whole milk and simmer until evaporated.

6: Add the wine, parmesan rinds, salt, and black pepper, and simmer until reduced.

7: Stir in the canned tomatoes and let the sauce simmer for several hours, stirring occasionally.

8: Serve sauce over cooked pasta, garnished with freshly grated parmigiano-reggiano.