Step 1: Prep

1. Finely dice 1 medium sized carrot, 1 brown onion, 2 sticks of celery and set aside. Dice 160g (5.6 oz) pancetta into similar sized cubes and set aside in a separate bowl.

Step 2: Cook vegetables and pancetta

1. In a large saucepan over medium heat, add about 3 tbsp of olive oil, enough to cover the bottom of the pot.
2. Add the diced pancetta and cook for about 3-4 minutes or until the fat starts to render, stirring often.
3. Add the diced carrots, diced onions, and diced celery and a pinch of salt. Cook gently for 4-5 minutes or until vegetables are softened, stirring occasionally. Meanwhile, get started on Step 3.

Step 3: Brown the beef (during step 2)

1. In a separate pan over high heat, add 1 tbsp of oil and brown the beef in batches. Be sure to not overcrowd the pan.
2. Once beef is browned, add it to the pan with the vegetables, be sure to mix well ensuring the meat breaks up evenly.
3. Repeat step 3 until all beef is in the pot with the vegetables.

Step 4: Prepare the simmer

1. Pour in 120ml (4 fl oz) red wine to the pot with the vegetables and meat, and let it reduce until wine is evaporated. Make sure saucepan is on medium heat and stir often so that nothing burns.
2. Add 600g (21 oz) tomato passata to the pot. Pour in water into passata jar to get all of the sauce and pour into the pot.
3. Cook over medium-low heat, stirring every 15-20 minutes, for at least 2 hours. Add water as needed to prevent the sauce from drying out or sticking to the bottom.

Step 5: Cook pasta

1. In a separate pot, cook pasta of your choice according to packaged directions.

Step 6: Finish cooking sauce

1. Just before serving, add 220ml (7.4 fl oz) milk over low heat to the pot and be sure to stir well. Be careful not to let it split. Be sure to taste and adjust.

Step 7: Serve

1. In a separate pan, add 2-3 ladles of the ragu and cooked pasta along with some pasta water. Toss together with 200g (7 oz) grated Parmesan cheese and some torn basil leaves.
2. Serve immediately, top with more parmesan, and enjoy!