Bolognese Ragu

Ingredients

• For the spice sachet:
• 3 parsley stems
• 1 teaspoon black pepper corns
• 1 bay leaf
• 1 3-inch Parmesan rind
• 1 3-inch orange rind
• 1 cinnamon stick
• For the ragu:
• 1 cup pure virgin olive oil (not extra-virgin)
• 2/3 cup pancetta, finely chopped (optional)
• 1 pound veal (pork or beef may be substituted)
• Salt
• Freshly ground black pepper
• 1 pound ground beef
• 1 pound ground pork
• 2 medium red onions, peeled
• 2 large celery stalks
• 2 large carrots, peeled
• 1/4 cup tomato paste
• 2 cups dry red wine
• 28 ounces (1 can) whole San Marzano tomatoes, drained and crushed
• 4 cups chicken stock
• 3 cups whole milk
• Lemon
• Handful of Parmesan, plus more for serving
• Few tablespoons unsalted butter

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