James Sharman's Bolognese

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1. In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat. Add the diced pancetta (or bacon) and cook until crisp. Remove the crispy bits with a slotted spoon and set aside, leaving the fat in the pot.

2. Add the chopped onion, carrot, and celery (soffritto) to the pot. Sauté gently for 8-10 minutes until softened and translucent.

3. Add the minced garlic and cook for 1 minute until fragrant. Increase the heat slightly and add the ground meat. Brown the meat thoroughly, breaking it up with a spoon, until no pink remains.

4. Pour in the red wine. Let it simmer vigorously for about 5 minutes, scraping up any browned bits from the bottom of the pot, allowing the alcohol to evaporate.

5. Stir in the crushed tomatoes, beef stock, milk, and bay leaf. Bring the mixture to a gentle simmer.

6. Reduce the heat to the lowest setting, cover partially, and let the sauce simmer slowly for at least 2 hours (or up to 4 hours for best flavor), stirring occasionally. Add a splash of water or stock if it becomes too thick.

7. In the last 30 minutes of cooking, remove the lid and allow the sauce to reduce slightly. Season generously with salt and black pepper to taste. Remove the bay leaf.

8. Cook the pasta according to package directions until al dente. Drain, reserving a small amount of pasta water.

9. Toss the cooked pasta with the Bolognese sauce, adding a splash of reserved pasta water if necessary to create a smooth coating. Serve immediately, garnished with the reserved crispy pancetta and grated Parmesan cheese (optional).

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