Bon Apetite Andy Pasta Bolognese

1 medium onion, chopped
1 celery stalk, chopped
1 small carrot, peeled, chopped
1 lb. ground beef chuck (20% fat), patted dry
Kosher salt
3 oz. thinly sliced pancetta, finely chopped
1 cup dry white wine
⅓ cup tomato paste
Pinch of finely grated nutmeg
2 cups (or more) homemade chicken stock or low-sodium chicken broth
1 cup whole milk
2 oz. finely grated Parmesan (about ½ cup), plus more for serving

https://www.bonappetit.com/recipe/bas-best-bolognesehttps://www.bonappetit.com/recipe/bas-best-bolognese

Made with fresh pasta which was 2 cups AP flour, 3 eggs, 1 tbsp oil, some salt. Dough was tough and thick.

Sauce was a lot dryer than I’d thought but it’s not bad. Ended up tossing with too much liquid so it was too wet in the end. I should just use as little as possible, toss with sauce, then add pasta water to thin it out.

I used sauvignon blanc cause Cooks Illustrated said so and it was the cheapest at $4

Recipe took forever though..