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Servings: 6
Prep Time: n/a
Cook Time: 2 Hours 30 Minutes

In a medium saucepan over medium-high heat, cook the bacon until it is crisp and has released almost all of its fat, about 6 minutes. This is called rendering.



Add the onion, carrots, celery, salt, and pepper and cook, stirring frequently, until the vegetables are very soft and lightly browned around the edges, about 6 minutes.



Add the ground chuck and cook, stirring to break up any clumps, until the meat is browned, about 5 minutes.



Add the vinegar, garlic, and tomato paste and cook for 2 minutes, stirring constantly.



Add the beef broth and bring to a boil. Lower the heat so that the sauce just simmers. Simmer, partially covered, for 15 minutes.



Combine the milk and cream in a small mixing bowl. After the sauce has simmered for 15 minutes, and at even intervals, start adding the milk-cream mixture little by little--1/4 cup or so at a time over 11/2 hours. By the end of the 11/2 hours, the milk mixture should be completely incorporated and the sauce should be very thick and creamy. This sauce is not supposed to be very "saucy"--it should be tender morsels of meat coated by a thick, creamy sauce.



Transfer the cooked pasta to a large heatproof bowl and add the sauce. Toss the pasta with the sauce and serve immediately, garnished with grated Parmesan cheese, if desired.