Bolognese ragù

 Here's a traditional recipe for Bolognese ragù, a rich and flavorful Italian meat sauce typically served with pasta.

### Ingredients:

- **2 tablespoons olive oil**

- **1 medium onion, finely chopped**

- **1 medium carrot, finely chopped**

- **1 celery stalk, finely chopped**

- **2 cloves garlic, minced**

- **500 grams (1 pound) ground beef (preferably a mix of beef and pork)**

- **100 grams (3.5 ounces) pancetta or bacon, finely chopped**

- **1 cup whole milk**

- **1 cup dry white wine**

- **1 can (400 grams / 14 ounces) crushed tomatoes**

- **2 tablespoons tomato paste**

- **1 cup beef or chicken broth**

- **Salt and freshly ground black pepper to taste**

- **1/4 teaspoon nutmeg (optional)**

- **Fresh basil or parsley, chopped (for garnish)**

- **Parmesan cheese, grated (for serving)**

### Instructions:

1. **Prepare the Vegetables**:

   - Heat the olive oil in a large, heavy-bottomed pot over medium heat.

   - Add the chopped onion, carrot, and celery. Sauté until the vegetables are soft and translucent, about 8-10 minutes.

   - Add the minced garlic and cook for another minute until fragrant.

2. **Cook the Meat**:

   - Add the pancetta or bacon to the pot and cook until it starts to brown and render its fat.

   - Add the ground beef (and pork, if using) to the pot. Cook, breaking up the meat with a wooden spoon, until it is browned and no longer pink.

3. **Simmer with Milk and Wine**:

   - Pour in the milk and bring to a gentle simmer. Cook until the milk is mostly evaporated, about 10-15 minutes. This helps to tenderize the meat.

   - Add the white wine and cook until it is mostly evaporated, about 10-15 minutes.

4. **Add Tomatoes and Simmer**:

   - Stir in the crushed tomatoes, tomato paste, and broth. Mix well to combine.

   - Season with salt, pepper, and nutmeg (if using).

5. **Slow Cook**:

   - Reduce the heat to low, and let the sauce simmer gently, uncovered, for at least 2 hours, preferably 3-4 hours. Stir occasionally and add a bit more broth or water if the sauce becomes too dry.

   6. **Adjust Seasoning and Serve**:

   - Taste the sauce and adjust the seasoning with more salt and pepper if needed.

   - Serve the Bolognese ragù over freshly cooked pasta (such as tagliatelle or pappardelle).

   - Garnish with chopped fresh basil or parsley and a generous sprinkle of grated Parmesan cheese.

### Tips:

- For the most authentic flavor, allow the sauce to simmer for as long as possible. The longer it cooks, the more the flavors will develop.

- Bolognese ragù can be made ahead of time and often tastes even better the next day. It also freezes well for future meals.