Ragù Bolognese (Authentic Bolognese Sauce)

[60 ml] butter

small (or 2 very large) carrots finely diced

stalks celery heart (or 2 large celery stalks) finely diced

garlic cloves, very finely diced

[125 g] diced pancetta (¼-inch cubes)

Kosher salt

Freshly ground black pepper

[250 ml] dry white wine (like a Chardonnay)

[500 ml] milk

[828 ml] can whole San Marzano tomatoes, diced (both the liquid and the tomatoes)

[250 ml] beef stock

few knobs of butter

Freshly grated parmigiano-reggiano

Fresh or dry tagliatelle, pappardelle, spaghetti, rigatoni, farfalle or even gnocchi, cooked in salted boiling water according to the manufacturer’s instructions