Lunch: Genovese Red Sauce

Ingredients

3 tablespoons EVOO
4 ounce chunk pancetta or guanciale, 1/4-inch dice
4 ounces prosciutto cotto or mild ham, fine dice
1 1/4 pounds ground veal
3 to 4 cloves garlic, finely chopped
1 large fresh bay leaf
1 medium onion, finely chopped
Salt and freshly ground black pepper
A few grates of fresh nutmeg
1/4 cup tomato paste
1 1/2 cups dry white wine
1 1/2 cups milk
1 to 2 cups chicken stock or water
1 pound egg tagliatelle, such as Delverde brand
Freshly grated grana padano cheese or Parmigiano-Reggiano

Instructions

Heat the EVOO in a Dutch oven over medium heat. Add the pancetta and render until it begins to crisp, then add the ham and stir a minute or 2 more. Add the veal and break it up into fine crumbles, until lightly brown. Then add the garlic, bay leaf and onions, and season with salt and pepper and a little nutmeg. Let the onions cook, partially covered, for a few minutes, then stir in the tomato paste until fragrant. Add the wine and heat. Then add the milk, reduce the heat to low and simmer gently 3 hours. Add a little stock or water whenever the sauce gets too thick, up to 2 cups over the course of the cooking time. Cool and refrigerate or freeze for make-ahead meal.
To serve, boil the pasta in salted water to al dente; reserve 1 cup starchy cooking water just before draining. Add to the sauce, toss with the pasta and some cheese and serve in shallow bowls.

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