Rachael Ray's Big Boy Bolognese

• pancetta↗1⁄4 lb

  cut into small dice

• ground sirloin↗1 lb
• ground pork↗1 lb
• onion↗1

  cut into small dice

• carrot↗1

  cut into small dice

• celery ribs↗2

  cut into small dice

• garlic cloves↗3 -4

  minced

• salt and black pepper
• freshly grated nutmeg1⁄4 teaspoon

  (eyeball it)

• bay leaves↗2
• thyme leaves↗1 tablespoon

  chopped (a couple of sprigs)

• dried marjoram or oregano leaves1 teaspoon
• tomato paste↗1⁄4 cup
• dry white wine↗2 cups
• beef stock↗3 cups
• teaspoon crushed red pepper flakes↗1⁄2
• cup whole milk or 1 cup cream↗1
• parmigiano-reggiano cheese, for garnish↗
• flat leaf parsley, chopped for garnish (a couple handfuls)↗

Step-by-step instructions

1. 1

   In a large pot, heat the olive oil over medium-high heat. Add the pancetta and cook, stirring occasionally, until browned and the fat is rendered, 3-4 minutes. Add the sirloin and pork to the pot and brown for 12-15 minutes. Add the onion, carrot, celery, and garlic and cook, stirring, until softened, 8-10 minutes more.

2. 2

   Add the salt, pepper, nutmeg, bay leaves, thyme, marjoram or oregano. Stir in the tomato paste for a minute or so, then add the wine and scrape up all the drippings. Reduce the wine by half, 2-3 minutes, then stir in stock and bring to a boil. Reduce the heat to simmer and thicken the sauce for 1-1 1/2 hours, stirring occasionally to keep the sauce from sticking to the bottom of the pan. Add the milk or cream and simmer while the water for the pasta comes to a boil and the pasta cooks.

3. 3

   When you're ready to serve, bring a large pot of water to a boil, salt it, then cook the pasta to al dente. Heads up: just before draining reserve 1 cup of starchy cooking water.

4. 4

   Drain the pasta and toss it back into the pot it was cooked in, along with the reserved cooking water, about a cup of grated cheese and a couple of handfuls of chopped parsley. Add half the pasta sauce and toss well to coat.

5. 5

   Serve the pasta in shallow bowls, topped with additional sauce. Pass the remaining cheese at the table.