The Best Bucatini Bolognese - The BakerMama

Ingredients

• 4 tablespoons extra-virgin olive oil, divided
• 4 ounces pancetta or bacon, minced
• 1 cup baby portabella mushrooms, finely chopped
• 5 cloves garlic, finely minced
• 1 medium onion, finely diced
• 2 large carrots, finely diced
• 6 celery ribs, finely diced
• 1 pound ground pork
• 1 pound ground chuck
• kosher salt
• fresh ground black pepper
• 1 teaspoon red pepper flakes (optional)
• 1/4 cup tomato paste
• 2 cups red wine
• 2 cups chicken stock
• 1 cup milk
• 1 (28 ounce) can crushed tomatoes (such as San Marzano)
• 3-4 small cheese rinds from Parmesan or Pecorino Romano
• 2 teaspoons minced fresh basil, plus more for garnishing
• 2 teaspoons minced fresh thyme leaves
• 1 pound dry bucatini pasta
• 1/2 cup thinly fresh grated Parmesan or Pecorino Romano cheese