Tagliatelle al Ragù

Finely dice the pancetta.

In a large Dutch oven over medium heat, add olive oil and the diced pancetta. Cook until the fat has rendered and the pancetta is crispy.

While the pancetta cooks, prepare the soffritto by finely dicing the onion, carrot, and celery.

Add the soffritto vegetables to the pot with the pancetta. Season with salt and cook, stirring occasionally, until the vegetables are very soft and translucent, about 10-15 minutes. Do not let them brown.

Remove the soffritto and pancetta mixture from the pot and set aside on a tray.

In the same pot, add the ground beef. Season with salt, press it into an even layer, and let it cook undisturbed until a deep brown crust forms on the bottom.

Break up the browned meat with a wooden spoon. Add the tomato paste and cook for 1-2 minutes, stirring constantly.

Deglaze the pot with red wine, scraping up all the browned bits from the bottom. Let it simmer until the alcohol has cooked off and the wine has reduced.

Return the cooked soffritto and pancetta mixture to the pot. Add the bay leaves, a pinch of freshly grated nutmeg, beef broth, and tomato passata.

For extra flavor, add the Parmigiano-Reggiano rind to the sauce. Stir everything to combine.

Bring the sauce to a gentle simmer, then reduce the heat to low, cover the pot, and let it stew for at least 2 hours, stirring occasionally.

After simmering, the sauce should be thick and rich. Finish by stirring in a splash of milk.

Bring a large pot of water to a boil and season it generously with salt. Cook the tagliatelle according to package directions until al dente.

In a large skillet, add a few ladles of the ragù. Transfer the cooked pasta directly from the water to the skillet.

Add a splash of the starchy pasta water to the skillet and toss everything together vigorously until the pasta is well-coated in a glossy sauce.

Serve immediately, garnished with a generous amount of freshly grated Parmigiano-Reggiano cheese.