Fettuccine Bolognese: Traditional Slow-Cooked Bologna Ragù

Ingredients

• 2 tablespoons extra virgin olive oil
• 200g pancetta, finely diced
• 25g unsalted butter
• 1 small brown onion, finely diced
• 1 small carrot, finely diced
• 1 stalk celery, finely diced
• Salt flakes and freshly ground black pepper, to taste
• 400g beef mince
• ½ cup red wine
• 400g Italian canned tomatoes, chopped
• 1 cup water, more or less
• ½ cup milk
• 500g fettuccine
• Freshly grated Parmigiano Reggiano, for serving