Chef Thomas McNaughton, chef and owner of the San Francisco restaurant Flour + Water, adapted this recipe from one used at Bruno e Franco la Salumeria, where he worked in Bologna, Italy. 

PAIRED WITH: Élevée Departure Pinot Noir

  1) Heat oil in large pot over medium-high heat
  2) Add onion, celery, & carrot
  3) Sauté until soft (8-10 minutes)
  4) Add beef, pork, & pancetta
  5) Sauté, breaking up until browned (15 minutes)
  6) Add 2.5 cups of chicken stock & tomato paste
  7) Stir to blend
  8) Reduce heat to very low, gently simmer, stirring occasionally (2 hours)
  9) Season with salt & pepper
10) Bring milk to simmer is small saucepan
11) Gradually add to sauce
12) Cover sauce with lid ajar and simmer over low heat until milk absorbed (1 hour)
13) Prepare pasta
14) Transfer ragu to sauté pan, simmer, add butter, swirl to combine
15) Add 80% cooked pasta to pan, continue simmer, stirring contantly, until desired consistency
16) Season with salt
17) Finish with Parmigiano-Reggiano