Classic Bolognese Ragù, takes a little longer that the usual but totally worth it and not a tin of tomatoes in sight
Heat oil in a large heavy pan over medium-high heat. Add onions, celery, and carrots. cook until soft
Add Beef and Pork mince, pancetta breaking up with the back of a spoon, until browned, should take about 10/15 minutes
Add your wine bring to the boil for 1 minute, stirring often and deglazing the pan, then add chicken stock and tomato paste and stir to blend.
Reduce heat to super low and gently simmer, stirring occasionally for 1 1/2 hours. Season with salt and black pepper.
Bring milk to a simmer in a small saucepan, gradually add to sauce. Cover sauce with lid slightly ajar and simmer over a low heat, stirring occasionally, until the milk is absorbed should take about 45 minutes, adding more stock to thin if needed.
Bring a large pot of water to a boil. Season with salt, add pasta and cook, stirring occasionally. Drain, reserving 1/2 cup pasta water. Transfer ragù to a large skillet over medium-high heat. Add pasta and toss to coat. Stir in some of the reserved pasta water if sauce seems dry. Divide pasta among warm plates. Serve with Parmesan.