3/4 pound ground meat (beef, pork, veal mix is perfect)
one small can crushed san marzanos
3/4 cup dry white wine
3/4 cup veal stock
3/4 cup whole milk
half cup grated parmigiano reggiano
quarter cup finely diced carrot
quarter cup finely diced celery
quarter cup finely diced white onion
quarter cup finely diced garlic
fresh-ground black pepper
chopped fresh tarragon
one bay leaf
Sautee the carrots on low until they are well softened and starting to shrink.
Add the celery and continue to sautee.
Add the garlic and continue to sautee.
Add the onions, tarragon, pepper, and nutmeg, and continue to sautee until the gemisch is nicely caramelizing.
Add the meat, turn up the heat to medium, and sautee until fully cooked and starting to brown.
Turn heat up to medium high, deglaze with the wine, and reduce until most of the liquid is gone.
Add the milk and reduce until most of the liquid is gone.
Add the stock, tomatoes, and a bay leaf, turn heat to low, and simmer lidde-offe for hours with thorough stirring every 20 minutes. You can add a little water as needed if it reduces too much, but you want the sauce to become extremely thick. Salt to taste as needed.
Sauce is done! This was after four hours of simmering.
Boil the penne in salty water until very molto al dente, add one half cup of pasta water to the sauce, turn the heat up to high, throw in the drained pasta, and finish for two minutes with gentle stirring.
Add the cheese and stir well to incorporate.