Authentic Classic Bolognese with Whole Wheat Spaghetti, Made the Traditional Way

Thoroughly wash the onion, carrot, celery stalk and garlic, then cut them into as fine a dice as possible with a sharp knife. Finely chop the smoked pancetta as well.

In a deep pan or saucepan, heat a tablespoon of olive oil over medium heat, add the chopped pancetta and fry for 3 minutes until it releases its fat and becomes crispy.

Add the prepared chopped vegetables (onion, carrot and celery) to the pan and slowly sauté, stirring occasionally, for about 8 to 10 minutes until completely softened and fragrant.

Add the ground beef, pork and garlic to the vegetables. Break up the meat well into small pieces with a wooden spoon while frying and cook for about 8 minutes until it changes color.

Stir the tomato paste into the mixture and fry everything together for another 2 minutes.

Pour the canned tomatoes and beef stock into the pan and add the bay leaf. Once the sauce comes to a boil, reduce the heat to the lowest setting, partially cover the pan, and let the sauce simmer slowly, stirring occasionally, for at least 90 minutes until the flavors are fully combined.

About 15 minutes before the end of cooking, slowly pour the milk into the sauce, which will neutralize the acidity of the tomatoes and give the sauce a wonderful velvety texture, then season with salt and pepper to taste.

In a large pot of salted boiling water, cook the spaghetti al dente according to the package instructions, then drain.

Divide the warm spaghetti among plates, generously ladle the warm bolognese sauce over the top, sprinkle with grated parmesan, garnish with fresh basil and serve immediately.