Spaghetti with Ragù alla Bolognese

Ingredients

• One 28-ounce can whole peeled Italian tomatoes, preferably San Marzano
• 5 tablespoons unsalted butter, divided
• 1⁄3 cup onion, minced
• 1⁄3 cup carrot, minced
• 1⁄3 cup celery, minced
• 2 ounces pancetta, minced
• ½ pound ground veal
• ½ pound ground pork
• ½ pound ground beef
• Salt and freshly ground pepper, to taste
• 1 cup dry red wine
• ½ cup milk
• 1 pound spaghetti
• 1 cup freshly grated Parmigiano-Reggiano

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