This recipe is made with fresh pasta at the restaurant, but you can easily substitute dried. Recipe courtesy of Executive Chef of Davio's, Chad Brown.
In a large pot over medium-high heat, cook the diced prosciutto until crispy. Add the garlic clove, white onion, carrot, and celery, and cook for a couple of minutes. Then add the beef, pork, and veal and cook thoroughly, making sure it’s all well mixed. Add the bay leaf and cook ingredients together for fifteen minutes, stirring frequently. Next, add in the tomatoes and reduce heat to low, bringing the mixture to a simmer. Cook for 2 hours, stirring occasionally.
Add a few ounces of the pasta water and the butter to the tomato sauce and season with salt and pepper. Mix a small amount of the Bolognese sauce into the cooked pasta, then top with the remaining sauce and the Parmesan cheese. Serve right away!