Bolognese Ragù

Method

1. Finely chop one onion, two carrots, and two celery stalks.
2. In a large, heavy pot, heat a generous amount of olive oil (or lard) over medium heat. Add 200 g of finely chopped guanciale or pancetta and cook until the fat renders.
3. Add the chopped vegetables and sauté until softened and lightly golden.
4. Add 1 kg of minced beef and increase the heat to high. Brown the meat thoroughly, breaking it up with a wooden spoon, for about 15 minutes. Season with salt and pepper.
5. Pour in half a glass of red wine and let the alcohol evaporate completely, about 2 minutes.
6. Add 500 g of tomato passata and 2 tablespoons of tomato concentrate. Stir well to combine.
7. Add a small amount of vegetable or meat broth to loosen the sauce, then cover the pot and reduce the heat to low. Simmer gently for about 4 hours, stirring occasionally and adding more broth if needed.
8. After 4 hours, add a glass of whole milk. Stir and continue to cook for another 30 minutes, until the sauce is thick and glossy.
9. Taste and adjust seasoning with salt and pepper. Serve with tagliatelle or other pasta.