Spaghetti alla bolognese

Preparing the ingredients:

1. 1Very finely chop the carrots, onion, celery, and garlic.
2. 2Cut the pancetta into small dice.

Preparing the Bolognese sauce:

1. 3In a large pot, sauté the pancetta without added fat.
2. 4Remove the pancetta from the pot and set aside.
3. 5Increase the heat, add the ground beef and pork to the pancetta fat until browned.
4. 6Remove the ground beef and pork from the pot and set aside with the pancetta.
5. 7Lower the heat, add a drizzle of olive oil to the pot.
6. 8Gently sauté the celery, onion, carrot, and garlic for a few minutes, until translucent.
7. 9Put the meats back in the pot.
8. 10Add the tomato paste and cook for 2 to 3 minutes, stirring.
9. 11Deglaze with the white wine and scrape up the browned bits from the bottom.
10. 12Add the tomato purée, stock, and bouquet garni.
11. 13Season with salt and pepper.
12. 14Bring to a light simmer, cover, lower the heat, and simmer for at least 2 hours, stirring regularly.

Cooking the pasta:

1. 15Bring a large pot of salted water to a boil.
2. 16Cook the pasta according to the package instructions until al dente.

Final assembly:

1. 17In a pan, heat a ladle of sauce.
2. 18Add a little pasta cooking water if needed to bind the sauce.
3. 19Drain the pasta and mix it into the sauce.
4. 20Serve with grated parmesan and a drizzle of olive oil.