The secret to a real ragù bolognese

Ingredients

• 500 g ground beef (or half beef, half pork)
• 100 g pancetta or bacon, finely chopped (optional)
• 1 onion, finely diced
• 1 carrot, finely diced
• 1 celery stalk, finely diced
• 2 garlic cloves, minced
• 3 tbsp tomato paste
• 400 g tomato passata or crushed tomatoes
• 150 ml dry red or white wine (optional)
• 150 ml whole milk
• 300 ml beef or vegetable broth
• Olive oil, salt, black pepper
• 1 bay leaf
• Parmesan rind (the secret weapon) and grated Parmesan to serve

Instructions

1. Warm olive oil in a heavy pot and slowly cook the onion, carrot and celery with the pancetta for 8–10 minutes, until soft and sweet.
2. Add the garlic, then the ground meat, and brown it well without stirring too often — the caramelized bits are flavor.
3. Stir in the tomato paste and cook 2 minutes until brick red. Deglaze with the wine and let it evaporate.
4. Add the passata, broth, bay leaf and the Parmesan rind. Season lightly and bring to a bare simmer.
5. Cook uncovered on the lowest heat for 2 to 3 hours, stirring now and then and adding a splash of broth if it dries out.
6. In the last 20 minutes, stir in the milk — it rounds the acidity and makes the ragù silky. Taste, season, and serve over pasta with plenty of Parmesan.