4 oz pancetta, finely diced
1/2 onion, diced
3 cloves garlic, minced
1 1/2 lbs ground beef
1 tsp salt
6 oz tomato paste
1/3 cup finely grated parmigiano reggiano
1 cup milk
ground black pepper
1 lb spaghetti
minced italian parsley OR whole fresh basil, for garnish
extra parmigiano reggiano for the table

saute pancetta in a large pot over medium heat, until fat is rendered and pancetta is crisp. drain pancetta on paper towels and wipe out pot. return pancetta to pot and add diced onions, continuing to cook until onions are soft. add the garlic and stir until fragrant, then add ground beef and sprinkle with salt.

cook ground beef, breaking up lumps, until meat is no longer pink. add tomato paste, grated cheese, and milk, and stir to combine. cover sauce and simmer on low heat 2 hours. skim off fat, and then, for the best sauce, continue to simmer 2-4 more hours. check seasoning and add salt and freshly ground black pepper to taste.

bring a large pot of salted water to a boil, then cook spaghetti al dente. scoop spaghetti from boiling water and add to bolognese sauce, adding cooking water from the pasta pot as needed to loosen the sauce. stir to coat spaghetti strands with sauce.

to serve, mound spaghetti into wide bowls, scoop extra meat over, and sprinkle with chopped fresh parsley or garnish with a sprig of basil. pass extra parmigiano and black pepper at the table.

4-6 servings