Pork Bolognese

Ingredients

2 Tbsp olive oil
4 oz diced pancetta
1 large onion, diced (about 1 cup)
2 medium carrots, diced (about 1 cup)
2 large celery stalks, diced (about 1 cup)
3 garlic cloves, minced (about 1 Tbsp)
2 lbs ground pork
2 Tbsp tomato paste
1 cup dry red wine (If you don’t have red wine, you can substitute with beef broth)
1 28-oz can whole peeled tomatoes (I recommend San Marzano)
4 sprigs thyme
Parmesan cheese rind, optional
1 cup whole milk
Salt and pepper, to taste
16 oz. tagliatelle (or thick pasta of your choice)
Grated parmesan, for serving
Chopped basil, for serving

Add olive oil to a dutch oven or deep saucepan over medium heat.
When hot, add pancetta, onion, carrot, and celery and cook until they’re beginning to soften and brown, about 5 minutes. Add garlic and cook until fragrant, about one minute.
Add pork to saucepan and cook while breaking up with a wooden spoon, about 5 minutes, until meat is starting to brown.
Add wine and using a wooden spoon, scrape up any brown bits on the bottom of the pan. Simmer for about 5 minutes to reduce.
Stir in tomato paste and cook for one minute.
Add the tomatoes, crushing them with your hands as you do. Stir in the thyme and parmesan rind, if using. Bring mixture to a simmer and then reduce heat to low. Cover the saucepan and let simmer for about 2 hours, stirring occasionally, until sauce is nice and thick.
When sauce is almost done cooking, bring a large pot of salted water to a boil and cook tagliatelle (or pasta of your choice) according to package directions. Drain.
Remove parmesan rind and thyme sprigs. Stir the milk in and and let simmer for another 5 minutes. Taste sauce and add salt and pepper according to your tastes (I usually add 1 tsp of each).
Serve the pork bolognese over the pasta. Top with grated parmesan and chopped basil, if desired.