[FOREIGN] Any kind of pasta, this time fusilli, in the style of the butcher's ragu. We start with extra virgin olive oil, about four tablespoons. We take our magnificent mirepoix of carrot, celery and onions, and start to sweat it. Next we have the [UNKNOWN] ingredients. We have pancetta, I've cut it up into cubes. You could just as well use American bacon, you do not wanna use one that's heavily smoked, one that's unsmoked is ideal. We stir that in, and then we take ground beef. This is actually chuck because I like a little bit of the fat To come out. It'll actually give us that kind of delicious lipid that I'm looking for. I'm gonna toss in one, lone, clove of garlic. And I need to remind you that as much as they like the idea of garlic, they really don't want to kiss each other after they've eaten garlic. So we'll put it in, but we will eventually fish it out. Because the scent of garlic is good. And now we add our tomato. What is unusual Particularly in regular Bolognese, but in almost all of other Abelian cooking, they never use what's called [UNKNOWN]. They always use paste, and then they extend it with either milk, or water, or both, or wine. We're gonna use all three of course. The key, is to not put this in to something that already has liquid. It only takes a minute, but what you need to see is the rust color change In that [INAUDIBLE] or that tomato paste. And often unheralded ingredient that's misunderstood in ragu bolanaise is milk. Then, about a half cup of white. wine. You want to bring that to a boil. We're going to add prosciutto cotto, not prosciutto crudo. That is to say, cooked ham. [SOUND] We add a little bit of the super secret ingredient of all Italian cooking, water. Only when the sauce is just about ready do we ever consider adding our noodle to the water. In a gallon and a half of water, I put about four tablespoons of salt, and we'll take a nice dried Italian pasta, your favorite brand is fine. You will cook it according to the magnificent package instructions. That is to say, if it says eight, you're gonna cook it six and a half, you're gonna take it out and you're gonna cook it the rest of the way in the sauce [BLANK_AUDIO] So the pasta's now cooked just under its official time. There's gonna be a little bit less sauce than you might imagine. So what we're gonna do is we're gonna keep that pasta water with the ladle and I'm gonna look in here. And if it looks like it's a little tight which it kinda does I'm gonna take just a little bit more of that water. And then when I know I'm ready. I kill the heat. While the heat's off you grate some cheese in there. Because if you do it while the heats on, it starts to get a little stringy. But what I also wanna to do at this moment is add a couple of tablespoons of extra virgin olive oil off the heat. Then, I allow it to rest just one sec. Then what you do is you go to the plate. grate a little cheese over it the last second, and there you have it fusilli.. A ragu del [INAUDIBLE].