Boomin’ Bolognese Fettuccini

1. Heat 1 tablespoon of the olive oil in a large saucepan, or Dutch oven. Add the onion, carrot, celery and pancetta and cook over moderate heat, stirring occasionally, until the vegetables are softened and a little golden, about 8 minutes. Scrape the vegetable mixture into a large bowl and set aside.
2. Add the remaining 2 tablespoons of olive oil to the pot and heat. Add the beef and cook over high heat until almost cooked through, about 5 minutes. Return the vegetable mixture to the pot. Add the garlic and cook over high heat for about 1 minute. Add the wine and cook, stirring occasionally, until almost evaporated, about 8 minutes. Stir in the tomatoes, and toss in the thyme. Season with a generous pinch of salt and pepper and bring to a boil over high heat. Cover partially and cook over moderately low heat for 45 minutes to an hour. Stir in the milk and basil and cook for another minute.
3. In a large pot of boiling salted water, cook the pasta until al dente. You can either toss the pasta in with the sauce, or you can dish some of each into bowls. Garnish with extra basil and a generous amount of freshly grated Parmesan cheese.