This recipe has been filed in the Palazzo della Mercanzia, the headquarters of Bologna Chamber of Commerce, as the official traditional recipe for ragu Bolognese. Serve on flat egg noddles, never spaghetti!
300g lean beef mince (thin flank or skirt if you can find it)
150g unsmoked pancetta, diced
50g carrot, finely diced
50g celery stalk, finely diced
50g onion, finely diced
50g concentrated tomato paste
1/2 cup white or red wine
1 cup whole milk
salt and pepper to taste
In a large saucepan, heat the pancetta over medium heat so that the fat starts to render. Add the chopped carrot, celery and onion and allow to stew until beginning to soften.
Add the beef mince and stir to break up lumps, until most of the meat is no longer pink. Add the tomato paste and wine, stir to mix, cover and allow to simmer over very low heat for two hours.
Towards the end of the cooking time, add the milk a little at a time, stirring well between additions.
Check for seasoning, adding salt and pepper to taste. Serve on fresh tagliatelle or other flat egg pasta.
Recipe by Cooksister at http://www.cooksister.com/2013/01/ragu-bolognese-the-official-version.html