INGREDIENTS
1/4 cup
olive oil
4 oz
pancetta, cut into a small dice
2
yellow onions, finely chopped
4
garlic cloves, finely chopped
Kosher salt and freshly ground black pepper
2
carrots, finely chopped
2
celery sticks, finely chopped
1
bay leaf
1 1/2 lb
ground pork
1/4 cup
tomato paste
2/3 cup
dry red wine
1 28 ounce can
tomato puree
1 28 ounce can
diced tomatoes, with juice
1 cup
whole milk
2 tbsp
unsalted butter
1 tsp
sugar
1
bunch basil, leaves picked, plus more for garnish
1/2 cup
Parmigiano-Reggiano cheese, grated