Prep: 20 minutes | Cook: 41 minutes | Serves: 4

1. In large, high-sided skillet, cook pancetta over medium heat 5 minutes or until crisp, stirring occasionally; with slotted spoon, transfer to paper towel-lined plate. Increase heat to medium-high.
2. In the same saucepan, cook celery, carrots and onion for 6 minutes or until tender, stirring occasionally. Add garlic; cook 1 minute or until fragrant, stirring frequently. Add beef; cook 8 minutes or until browned, breaking up beef with side of spoon. Add tomato paste; cook for 1 minute, stirring frequently. Add broth and milk; cook 5 minutes or until most liquid is absorbed, stirring occasionally. Reduce heat to low. Add tomatoes with their juice, wine, salt, pepper and pancetta; cover and cook for 15 minutes, stirring occasionally. Makes about 5 cups.
3. Prepare pasta as the label directs; drain. Makes about 4 cups.
4. Serve Bolognese over pasta sprinkled with basil and/or cheese, if desired.

Approximate nutritional values per serving (1¼ cups Bolognese, 1 cup pasta): 624 Calories, 20g Fat (8g Saturated), 132mg Cholesterol, 1017mg Sodium, 60g Carbohydrates, 5g Fiber, 8g Sugars, 40g Protein