Procedure

In a deep saucepan, heat oil and add finely chopped celery, carrots and onions. Fry until golden. Meanwhile chop the pancetta, add it to the minced beef and pour it all in the pan.
Lightly fry the meat until browned, stirring occasionally. Add the red wine and allow it to evaporate, then dissolve the tomato paste in a bit of broth and add it to the meat. Add salt and leave the sauce to simmer for 1 hour over a low flame, adding broth to keep it from becoming too thick.
At the end, add milk, salt and pepper.

Alternatively, use:

• Spaghettoni n.4
• Le Linguine n.10
• Linguine n.10