Tagliatelle alla Bolognese

6
Servings

Ingredients

  • 2 Ounce pancetta, finely minced
  • 2 Cup finely chopped onion (about 1 large)
  • 1 Cup finely chopped celery (about 2 stalks)
  • 3/4 Cup finely chopped carrot
  • 12 Ounce ground veal
  • 12 Ounce ground pork
  • 4 Teaspoon fine sea salt, divided
  • 1/2 Teaspoon freshly ground black pepper
  • 1/2 Cup white wine
  • 2 Tablespoon tomato paste
  • 5 sprigs fresh flat-leaf parsley
  • 3 whole cloves
  • 2 allspice berries
  • 1 fresh thyme sprig
  • 1 3/4 Cup whole milk
  • 6 quarts water
  • 12 Ounce uncooked tagliatelle or fettuccine
  • 6 Tablespoon chopped fresh flat-leaf parsley