This slow-simmered ragù builds its depth the old-fashioned way: pancetta rendered until golden, a trio of onion, carrot, and celery softened into a fragrant base, then a generous mix of ground beef and pork browned until deeply savory. A splash of white wine and a spoonful of tomato paste cooked down to a brick-red hue add real complexity, while crushed tomatoes, beef broth, and a whisper of nutmeg round everything out during a long, low simmer. By the time it's finished, the sauce is thick, glossy, and rich enough to coat every strand of pasta you serve it over, with a final swirl of milk lending that classic, velvety finish. Finished with a shower of freshly grated Parmigiano-Reggiano, it's the kind of Sunday-sauce project that rewards patience with deep, meaty flavor. This one's a great fit for a gluten free table, letting you ladle a true, slow-cooked ragù over whatever noodles you love without any worry.
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Heat the olive oil in a large Dutch oven over medium heat until shimmering. Add the pancetta and cook, stirring occasionally, until the fat has rendered and the pancetta is lightly golden, about 4 minutes.
Add the onion, carrots, and celery to the pot. Cook, stirring occasionally, until the vegetables are softened and the onion is translucent, about 8–10 minutes.
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