Ingredients

• ●4 ounces, diced Pancetta
• ●2 tablespoons Olive oil
• ●1/2 pound Ground beef
• ●1/2 pound Ground pork
• ●1 medium, finely chopped Onion
• ●1 medium, finely chopped Carrot
• ●1 stalk, finely chopped Celery
• ●2 cloves, minced Garlic
• ●1 sprig Rosemary
• ●6 leaves Sage
• ●1 cup Dry white wine
• ●1 cup Whole milk
• ●1/4 teaspoon, freshly grated Nutmeg
• ●to taste Salt and pepper
• ●1 pound, cooked (such as tagliatelle or pappardelle) Pasta
• ●for serving Parmesan cheese

Instructions

1. 1In a large, heavy-bottomed pot or Dutch oven, cook the pancetta over medium heat until crispy. Remove the pancetta with a slotted spoon and set aside, leaving the rendered fat in the pot.
2. 2Add the olive oil to the pot, then add the ground beef and ground pork. Cook, breaking up the meat with a spoon, until browned. Drain off any excess fat.
3. 3Add the onion, carrot, and celery to the pot and cook until softened, about 5-7 minutes. Add the garlic, rosemary, and sage and cook for another minute until fragrant.
4. 4Pour in the white wine, scraping up any browned bits from the bottom of the pot. Let the wine reduce by half.
5. 5Stir in the milk and nutmeg. Bring to a simmer, then reduce the heat to low, cover, and cook for at least 2 hours, or up to 3 hours, stirring occasionally. The sauce should be thick and rich.
6. 6Season with salt and pepper to taste. Stir in the reserved pancetta.
7. 7Serve the Ragu Bianco over cooked pasta, garnished with grated Parmesan cheese.