White bolognese with paccheri

Melt butter with a couple tablespoons of olive oil. Add the pancetta and cook three to four minutes until the fat renders and it starts to crisp.

Process the carrot, then the celery, then the onion until super fine.

Push the pancetta aside and remove most of the grease, leaving a little. Add the vegetables and cook three to four minutes.

Add about a teaspoon of red pepper flakes and the garlic; let it get fragrant, then mix.

Add the ground pork, spread it out and let it brown a bit before mixing, cooking until no longer pink. Season with salt and pepper.

Deglaze with a little white wine or vermouth and reduce the liquid by half, a couple of minutes.

Add chicken stock and half and half and a sprig of rosemary. Bring to a gentle simmer and hold about 30 to 35 minutes.

Reserve about a cup of pasta water and drain the paccheri in a colander.

Toss the pasta with the sauce in a bowl, thinning with a little pasta water if needed. Finish with cheese and more pepper.