Italian Bolognese sauce

Ingredients:

• 450 g ground beef from the shoulder-neck part
• 2 tbsp. l. olive oil
• 1 tbsp (15 g) butter
• 1/4 cup chopped pancetta
• 1 cup chopped celery
• 2/3 cup shredded carrots
• 0.5 cup chopped onion
• 1 cup of milk
• 0.5 cups dry white wine
• 1.5 cups plum tomatoes in their own juice, chopped with juice
• 450 g of pasta
• Grated Parmesan (for serving, optional)

Preparation:

1. Heat the olive oil and butter in a 3-quart saucepan. Add the pancetta and sauté for 6-8 minutes, or until most of the fat has rendered. Then add the carrots, celery, and onion. Sauté for 3 minutes.
2. Add the minced meat to the vegetables, season with salt and pepper to taste, and cook until the meat is darkened. Pour in the milk and bring to a simmer. Cook, stirring occasionally, until the milk has completely evaporated. Pour in the wine and simmer until it has evaporated.
3. Add the tomatoes to the same pan. Simmer, stirring occasionally, at a low simmer for 2 hours. Leave the lid slightly ajar. If the sauce becomes too dry during cooking, add 0.5 cups of water.
4. When the sauce is ready, bring a large pot of water to a boil, add salt, and cook the pasta until al dente, about 10 to 12 minutes. Then drain completely and add the sauce to the pasta. Mix thoroughly, divide among plates, and serve immediately. Top with grated Parmesan cheese, if desired.
   
   Recipe for big ones shells, filled with cheese, baked in Bolognese sauce.