By Chef James Gentry, Paradox Catering
2 tbsp. extra virgin olive oil
2 medium onions, finely chopped
2 celery stalks, finely chopped
2 carrots, peeled and finely chopped
6 oz. ground King Cotton Sliced Bologna
6 oz. ground veal
3 oz. thinly sliced pancetta, finely chopped
½ cup dry red wine
3 cups beef stock, divided
3 tbsp. tomato paste
Kosher salt and freshly ground black pepper
1 cup whole milk
1 lb. egg noodles, preferably fresh
Finely grated Parmesan (for serving)
Heat oil in a large heavy pot over medium-high heat. Add onions, celery, and carrots. Sauté until soft, 8-10 minutes. Add ground King Cotton Sliced Bologna, veal, and pancetta; sauté, breaking up with the back of the spoon, until browned, about 15 minutes. Add wine; boil 1 minute, stirring often and scraping up browned bits. Add 2 ½ cups stock and tomato paste; stir to blend. Reduce heat to very low and gently simmer, stirring occasionally, until flavors meld, about 1 ½ hours. Season with salt and pepper.
Bring milk to a simmer in a small saucepan; gradually add to sauce. Cover sauce with lid slightly ajar and simmer over low heat, stirring occasionally until milk is absorbed, about 45 minutes, adding more stock by ¼-cupfuls to thin if needed.
Do ahead: Ragu can be made 2 days ahead. Chill uncovered until cold, then cover and keep chilled. Rewarm before continuing.
Bring a large pot of water to a boil. Season with salt; add pasta and cook, stirring occasionally, until 1 minute before al dente. Drain, reserving ½ cup pasta water. Transfer ragu to a large skillet over medium-high heat. Add pasta and toss to coat. Stir in some of the reserved pasta water by the tablespoonful if sauce seems dry. Divide pasta among warm plates. Serve with Parmesan.