INGREDIENTS
1 lb
Ground pork
4 oz
Pancetta or slab bacon
1 lb
Veal, ground
2
Carrots
4
Celery, ribs
5
Garlic cloves
2
Onions, medium
1/2 cup
Parsley
1
tube Tomato paste
1
Salt
1/4 cup
Olive oil, Extra Virgin
2 tbsp
Butter
1/2 cup
Parmigiano-reggiano
1 cup
Whole milk
1 cup
White wine, Dry
1 1/2 pounds Fresh Taglietelle