1. In a large skillet or saucepan melt butter with olive oil over medium-high heat. Add onion, carrot and celery. Cook, stirring occasionally until slightly softened, about 5 minutes. 2. Add pancetta and cook, stirring about 3 minutes to soften. Add ground beef and stir, breaking up clumps, for about 1 minute. Stir in milk, continuing to break up clumps of meat. Reduce heat to medium and simmer until most of the milk has evaporated, about 10 minutes. 3. Add wine and tomatoes and bring to a simmer. Stir in salt and pepper to taste, reduce heat and gently simmer, stirring occasionally about 1 1/2 hours. Serve with tagliatelle.
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