Italian Bolognese sauce

Ingredients for 4 servings:

• 300 g beef, coarsely minced
• 150 g pork belly, finely chopped
• 50 g carrot(s), finely diced
• 50 g celery, finely diced
• 50 g onion(s), finely diced
• 300 g tomatoes, pureed or peeled, from the can
• ½ jar red wine, approx. 100 ml
• 1 jar whole milk, approx. 200 ml
• possibly cream, approx. 100 ml
• n. B. Beef broth, liquid
• olive oil or butter
• salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 2 hours 15 minutes; Total time approx. 2 hours 45 minutes

Ragù Classico Bolognese according to the recipe of the Accademia Italiana della Cucina

Fry the diced and finely chopped bacon in a heavy-gauge saucepan about 20 cm in diameter. Then gently fry 3 tablespoons of oil or 50 g of butter and the finely diced vegetables. Add the beef and mix well with a ladle until well browned. Gently stir in the wine until the liquid has completely evaporated. Add the tomatoes, cover the pan, and simmer gently for about 2 hours. Add the stock if desired. Towards the end, add the milk to reduce the acidity of the tomatoes. Season with salt and pepper. When the sauce is ready, you can add more cream, if desired.