Tagliatelle Alla Bolognese

• 2 ounces pancetta, finely minced
• 2 cups finely chopped onion (about 1 large)
• 1 cup finely chopped celery (about 2 stalks)
• 3/4 cup finely chopped carrot
• 12 ounces ground veal
• 12 ounces ground pork
• 4 teaspoons fine sea salt, divided
• 1/2 teaspoon freshly ground black pepper
• 1/2 cup white wine
• 2 tablespoons tomato paste
• 5 sprigs fresh flat-leaf parsley
• 3 whole cloves
• 2 allspice berries
• 1 fresh thyme sprig
• 1 3/4 cups whole milk
• 6 quarts water
• 12 ounces uncooked tagliatelle or fettuccine
• 6 tablespoons chopped fresh flat-leaf parsley

1. Heat a large Dutch oven over medium heat. Add pancetta to pan, and cook 2 minutes, stirring occasionally. Add chopped onion, chopped celery, and chopped carrot; cook 10 minutes or until tender, stirring occasionally. Add ground veal, ground pork, 1 teaspoon salt, and pepper; cook 5 minutes or until browned, stirring to crumble. Stir in wine. Cook for 3 minutes or until liquid almost evaporates, stirring occasionally. Stir in tomato paste. Reduce heat to medium-low.
2. Place 5 parsley sprigs and next 3 ingredients (through thyme) on a double layer of cheesecloth. Gather edges of cheesecloth together; tie securely. Add cheesecloth bag and milk to pan; bring to a simmer. Simmer on low heat 1 hour or until thick, stirring occasionally. Discard cheesecloth bag.
3. Bring 6 quarts water and remaining 1 tablespoon salt to a boil in an 8-quart pot. Add pasta to pot; stir. Cover; return water to a boil. Uncover and cook 8 minutes or until al dente. Drain. Place 1 cup pasta in each of 6 shallow bowls; spoon about 3/4 cup sauce over each serving. Sprinkle each with 1 tablespoon chopped parsley.
4. Wine note: A pasta with Bolognese sauce needs a wine that will balance the richness of the pork, veal, and pancetta, plus mirror the acidity of the tomato paste. A wine made from sangiovese grapes-such as Chianti-is ideal. Opt specifically for a Chianti Classico, which is richer and earthier than basic Chianti. A great wine for the price is the Banfi Chianti Classico 2005 ($14). -Karen MacNeil

pancetta, onion, celery, carrot, ground veal, ground pork, salt, freshly ground black pepper, white wine, tomato paste, parsley, cloves, berries, thyme, milk, water, tagliatelle, parsley

Taken from www.myrecipes.com/recipe/tagliatelle-alla-bolognese (may not work)