Spaghetti with Ragù alla Bolognese
Ingredients
- One 28-ounce can whole peeled Italian tomatoes, preferably San Marzano
- 5 tablespoons unsalted butter, divided
- 1⁄3 cup onion, minced
- 1⁄3 cup carrot, minced
- 1⁄3 cup celery, minced
- 2 ounces pancetta, minced
- ½ pound ground veal
- ½ pound ground pork
- ½ pound ground beef
- Salt and freshly ground pepper, to taste
- 1 cup dry red wine
- ½ cup milk
- 1 pound spaghetti
- 1 cup freshly grated Parmigiano-Reggiano
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