Bolognase – This dish is a labor of love. Prepare all of the ingredients in advance. (see our story about "mise en place".) The sauce will cook all day, but it will come together with ease. It is a perfect dish for entertaining. – First Layer of Flavor: olive oil, carrot (peeled, diced small), onion (diced small), celery (diced small), salt, black pepper, The Sauce: beef (lean ground (93/7%)), garlic, panchetta (small dice), olive oil, tomato paste, salt, black pepper, nutmeg (freshly ground), white wine, chicken broth, milk (whole), Finishing the Dish: pasta (cooked (penne is preferred)), Parmesan cheese, Layers of Flavor Sauce: In a small heavy pot, heat the olive oil on medium high. Add the carrot, onion and celery and cook for about 15 minutes. Add the salt and pepper and mix completely. Then reduce the heat to medium low and cook the vegetables for about 3 hours until soft and a deep brown color. ; Now in a large stockpot, brown the ground beef for about 7 minutes to render the fat. ; Meanwhile, place garlic cloves and pancetta in a mini food processor. Pulse to pulverize. Scrape down the sides of the bowl, then add 1 tbsp. of olive oil. Pulse again to form a paste.; Once the ground beef is browned, remove excess fat. Clear a spot in the bottom of the pot and add the garlic/panchetta/olive oil paste. Cook on medium for about 5 minutes. Now mix the ground beef and cooked paste together in the pot. Add the long-cooked carrot/onion/celery mixture as well as tomato paste, salt, pepper and nutmeg. Mix and cook on medium for a few minutes. ; Add the wine and cook for about 10 minutes. The wine will evaporate and leave another layer of flavor to the dish.; Now add the chicken broth. Bring to a boil, then reduce heat to simmer the sauce for about 2 more hours. Stir occasionally.; A half hour before serving, add the milk. Stir to incorporate. Simmer to a thick consistency.; Finishing the Dish: When the pasta is cooked, reserve 1/4 cup of cooking water. Drain the pasta and return it to the pot. Add 3 tbsp. of the cooking water so the pot does not become too dry. (Add more if necessary.); With the heat medium, ladle the sauce onto the pasta. Mix to coat the pasta with a generous proportion of sauce. Heat through for about a minute. Place in a large serving dish or individual plates. Top with a dusting of Parmesan cheese. Serve additional sauce on the side, if desired.; –