A Fixture of my cooking courses is a dish that consistently surprises and gladdens my students: pork braised in milk, a masterpiece of Bolognese cooking. (The recipe is given in The Classic Italian Cook Book on page 284.) It is the model on which I based this recipe for beef. In working with the beef, I have had to deviate slightly from the astonishing simplicity of the original, which contains, aside from the shortening, only pork and milk; Beef being less tasty than pork, I have studded it with pancetta and added the flavor foundation of a basic soffritto—sautéed chopped onion, carrot, celery, and pancetta. Aside from those additions, the procedure is the same: The meat braises slowly to a tender end in the milk, which is eventually transformed into delicious, nut-colored clusters of sauce.