02Add the milk and bring to a simmer. Continue simmering until all the milk has evaporated and only clear juices remain, about 10 minutes. Add the wine and bring to a simmer. Continue simmering until all the wine has evaporated, about 10 minutes.
03Add tomatoes with their juices and bring to a boil, then place the heat at the lowest setting. Continue on this very low simmer for 2 – 2 ½ hours, stirring every 20 minutes until you get a rich, thick meaty sauce. Check for seasonings and add kosher salt and pepper accordingly.
04Toss the cooked orecchiette in the bolognese sauce and serve topped with parmesan cheese. Garnish with Italian parsley and enjoy!