1. In a small sauce pan combine 4 cups of stock with the rinsed porcini. Bring to a simmer while you begin to prep the veggies.
2. You can either small dice the veggies by hand OR Roughly chop onion, celery, carrot and garlic and add to the bowl of a food processor. Pulse until all ingredients are finely minced but not turned to mush.
3. Preheat a large Dutch oven with a few tablespoons of olive oil, sauté pancetta for a minute or two before adding the minced veggies, rosemary, big pinch of salt (teaspoon) and a few grinds of black pepper.
4. Once porcini are soft, carefully scoop them out (reserving the stock for later) and add them to the same food processor bowl. Pulse until very finely minced and add to the Dutch oven with the veggies. Slowly sauté while you get the meat started.
5. Preheat a separate large skillet or dutch oven over medium-high heat with a few tablespoons olive oil (at least a 10-12 inch skillet, but larger if you have it). Add meat, 1 teaspoon kosher salt and a few grinds of black pepper. Break meat up with a wooden spoon and stir every few minutes. This process should take at least 20 minutes, but up to 30 to get the proper caramelization. Take your time, channel your inner Italian, blast some Pavarotti, pour a glass of wine and enjoy the process.
6. Once your veggies are really soft and beginning to brown (should take about 20 minutes), add anchovies, and tomato paste and cook for another minute.
7. Once the meat is really brown (should take about 20-30 minutes), add 1 cup of wine to the skillet and scrape the pan, getting all the brown bits off the bottom.
8. Add the meat to the Dutch oven with the veggie/tomato paste mixture, and add another cup of wine.
9. Give it a big stir, and allow the wine to reduce for about 5 minutes, then add crushed tomatoes, stock, milk, bay leaves, and parmesan cheese rind. Bring to a simmer and cook very gently for 3-4 hours - you want it barely bubbling. Stir occasionally.
10. Remove the bay leaves and Parmesan cheese rind when finished.
11. This sauce gets better as it sits, and is even more delicious the next day and the day after. It is so rich and satisfying.

IF YOU ONLY WANT TO USE ONE PAN:

• In a large dutch oven, begin by browning meat as instructed above except here you will add the pancetta to the meat and brown them all together. Once meat is very brown and caramelized, turn heat to medium and add all veggies and mushrooms and cook until softened and caramelized - scraping bottom as you go.
• once veggies are softened after about 20 minutes, add tomato paste, anchovy, cook for about 5 minutes then add total amount of wine and continue with step 9-11

For serving this authentic bolognese

• When you're ready to serve, cook your favorite noodles just a little under al dente, and reserve a cup or two of the pasta water. The Italian trick to finishing pasta is to cook the noodles with the sauce and a little pasta water for the last few minutes. It makes a huge difference, and is so much better than just plopping sauce on top of noodles.
• So, transfer the sauce you aren't using to containers and when your pasta is done add it directly to the remaining sauce in the pot along with a little pasta water and cook over medium heat for a few minutes until it is thick and glossy, I just toss it around with tongs and shake the pan until the sauce really clings to the noodles. You want plenty of sauce, but not so much that the noodles are drowning in it. Serve with fresh chopped parsley and/or basil and LOTS of freshly grated parmigiano and/or pecorino romano. (I like a combo like my dad always used)