Ragu alla Bolognese

1. Into a heavy cast iron pot drizzle olive oil to cover bottom of pot. Toss in celery, carrots, onions and bay leaf.
2. Sauté until onions are translucent.
3. Add ground beef, breaking it up until it is a fine crumble, then add minced pancetta and cook until brown. Drain grease if necessary.
4. Stir in wine and let it evaporate a bit.
5. Slowly stir in 3/4 cup milk.
6. Stir in tomato paste, pureed San Marzano tomatoes, salt and pepper and blend.
7. Simmer on low heat for 4 hours adding the additional 1/4 cup milk a little at a time as the moisture dissipates.
8. Turn off heat and let it sit. Remove bay leaf.
9. Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions. Then drain it.
10. Toss pasta into the pan with the sauce.
11. Plate and sprinkle with grated Parmigiano Reggiano.
12. Enjoy!