A tender, meaty sauce for cold winter nights.
1 to 1 1/2 ounces powdered gelatin , such as Knox 1/4 cup extra-virgin olive oilKosher salt and freshly ground black pepper2 carrots, finely chopped 1/2 cup minced fresh parsley leaves, divided3 ounces finely grated Parmesan cheeseDried or fresh pasta, preferably pappardelle, tagliatelle, or penneAdjust oven rack to lower-middle position and preheat oven to 300°F . Place stock in a medium bowl or 1-quart liquid measure and sprinkle with gelatin. Set aside.
Transfer mixture to Dutch oven with meat mixture.Return Dutch oven to high heat and cook, stirring, until most of the liquid has evaporated from the pan, about 10 minutes longer.Add wine and cook, stirring, until mostly evaporated. Add reserved stock, tomatoes, milk, and bay leaves. Season gently with salt and pepper.Bring sauce to a simmer, then transfer to oven, uncovered.
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