Bolognese Orecchiette

INSTRUCTIONS: 

For the bolognese

1. Add the carrots, celery, onions and garlic to a blender with half the olive oil and blend until roughly chopped but not pureed.
2. Heat Olive Oil and butter in a large pot over medium heat and add the vegetables.
3. Saute until cooked through, then add the beef and pancetta.
4. Once cooked, add the tomato paste and cook until slightly darker.
5. Next, add the canned tomato and cook for 20 minutes or so.
6. Add the Milk and simmer for 30 minutes, then add wine, and continue simmering, stirring often for 1.5 hours or until the sauce thickens.
7. Add the Chicken Stock, Bay Leaves, and Thyme and reduce for 2 more hours.
8. Season with Salt and Pepper.

To Serve

1. In a large pot filled with salted water, and cook the pasta at a rolling boil until al dente.
2. Drain the water and add the bolognaise.
3. Continue cooking until the sauce infuses with the pasta and plate in a bowl.
4. Top with the black pepper and parmesan cheese and serve.