Linguine Bolognese

In a frying pan over medium high heat, cook the pancetta in the olive oil for 1 minute. Add the onion, carrots, celery and garlic. Cook, stirring frequently, for 3 minutes. Add the ground beef, breaking it up into very small pieces. Sprinkle with salt and pepper while cooking. Cook, stirring as needed, until beef is no longer pink. Drain grease.

Puree the tomatoes (with the juice) in a food processor or blender. Add them into the beef and vegetable mixture. Stir. Add beef stock and balsamic vinegar, stir well. Bring to a low simmer, turn heat to low, cover pan and bring sauce to a low simmer. Cook for two hours, stirring as needed. Additional stock or water may be needed to keep sauce from becoming too dry. Taste sauce periodically and adjust salt and pepper as needed.

After two hours, add milk and stir well; cover pan. Return sauce to a low simmer; cook for an additional 30 minutes. The finished sauce should have the consistency of a loose chili. While sauce finishes, cook linguini according to package instructions just until al dente.

Serve Bolognese over cooked linguini. Garnish with Parmesan cheese as desired.

Notes:
1. A food processor can be used to finely chop the onion, carrots, celery and garlic.
2. As stated in the instructions, the finished Bolognese should have the consistency of a loose chili. If the sauce is too thick, add more stock. If the sauce is too thin, cook it longer with the lid off the pan until the sauce thickens.