Spaghetti bolognaise

03 — Method

1. Make the soffritto: very finely dice the 2 onions, 2 carrots and 2 celery stalks, 3 mm (⅛ in) — the heart of a true Bolognese.
2. Remove the germ from the 4 garlic cloves and crush them. Cut the pancetta into 1 cm (⅜ in) pieces.
3. Heat 3 tbsp olive oil in the large cast-iron Dutch oven over medium heat. Cook the pancetta 5 minutes until golden and its fat has rendered.
4. Add the soffritto and cook over medium-low heat for 15 minutes, stirring often, until very soft — crucial for depth of flavor.
5. Turn up the heat and add the ground beef, breaking it up with a wooden spoon. Cook 10 minutes, stirring constantly, until browned and the liquid has evaporated. Add the garlic and cook 1 more minute.
6. Deglaze with the red wine and reduce for 5 minutes. Add the tomato paste, oregano and bay leaves and stir for 2 minutes.
7. Add the tomatoes, crushed with a fork, with their juice and the hot stock. Season and bring to a simmer. Partly cover and cook over very low heat for 2 hours, stirring now and then.
8. Stir in the whole milk 30 minutes before the end: it softens the acidity and makes the sauce silky. Meanwhile, cook the spaghetti al dente and serve topped with the sauce and grated parmesan.