👩🍳 Instructions
1
Heat olive oil and butter in a heavy pan over medium heat. Add onion, carrot, and celery; sweat until soft, about 8–10 minutes.
2
Add pancetta and cook until it starts to render fat, then add garlic and cook 1 minute.
3
Increase heat to medium-high; add ground beef in a single layer and brown without stirring for 2–3 minutes. Break up and continue until well-browned.
4
Deglaze with red wine, scraping up browned bits. Reduce wine by half.
5
Stir in tomato paste and cook 1 minute. Add crushed cherry tomatoes, stock, bay leaves, oregano, salt and pepper. Simmer gently, partially covered, for 45–60 minutes, stirring occasionally.
6
Stir in milk and simmer 10 more minutes. Adjust seasoning.
7
Cook pasta in a large pot of salted boiling water until just shy of al dente. Reserve 1 cup pasta water, drain pasta.
8
Add pasta to the sauce and toss over medium heat 1–2 minutes, adding reserved pasta water as needed to create a glossy coating. Serve with grated Parmigiano and fresh herbs.
