5 tablespoons unsalted butter, divided
2 tablespoons minced onion
2 tablespoons minced carrot
2 tablespoons minced celery
1 tablespoon minced garlic
2 ounces pancetta, minced
3/4 pound ground beef chuck
1 teaspoon salt
1 cup whole milk
1 cup red wine (the kind that you would drink..I always use whichever one that I am drinking)
1 (28 ounces) can diced tomatoes, juice reserved
1 pound pasta dried
Chopped parsley
1 cup grated parmesan cheese
Red pepper flakes (if you like some heat)
In a large, heavy-bottomed Dutch oven over medium heat melt butter; add onion, carrot, celery, garlic, and pancetta and sautè until softened but not browned, about 6 minutes.
Add ground meat and 1/2 teaspoon salt.
Crumble the meat with the edge of a wooden spoon to break apart into tiny pieces so no clumps remain. Cook, continuing to crumble meat, just until it loses its raw color but has not yet browned, about 3 minutes.
Add milk and bring to simmer; continue to simmer until milk evaporates and only clear fat remains, 10 to 15 minutes.
Add wine and bring to simmer; continue to simmer until wine evaporates, 10 to 15 minutes longer.
Add tomatoes and their juice and bring to simmer; reduce heat to low so that sauce continues to simmer just barely, with an occasional bubble or two at the surface, until liquid has evaporated (wooden spoon should leave trail when dragged through sauce), about 3 hours.
Adjust seasonings to your taste. If you need it more salty…add extra salt.
Keep sauce on a low/simmering heat. Remember to stir occasionally.
Cook pasta according to box instruction.
****Bring 4 quarts water to boil in large pot. Add pasta and 1 tablespoon salt and cook, stirring occasionally, until al dente. Drain pasta, leaving some water dripping ( about 1/4 cup)  from noodles***
Toss noodle with sauce  and remaining 2 tablespoons butter.
Distribute among individual bowls and serve immediately.
Sprinkle with parmesan cheese and chopped parsley. I like to sprinkle some red pepper flakes in my bowl for some heat.
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