Method

Maria Pia De Razza-Klein's Bolognese ragù sauce for pasta
The ragù of Bologna is without equal in the world. It is slow cooking at its best and represents the antithesis of "cheffy" restaurant food.  I make this dish all the time as I consider myself part of the "old school" of traditional Italian cuisine and this dish is as traditional as they come!  The longer you let it cook the better, so don't be afraid to let the pot simmer on the back of the stove for an extra hour or two!

In a heavy bottomed saucepan or casserole dish sauté the celery, carrot, onion and pancetta in the butter over a moderate flame for 30 minutes.  In Bologna they say  Fare il battuto e cuocere lentissimamente - let the vegetables cook slowly slowly, uncovered.  This is the secret of this recipe.

Add the three types of meat and salt and pepper. Do not stir until the meat changes colour. Let cook for 10-15 minutes.

Add the wine and cook until it evaporates.  Then add the tinned tomatoes and the tomato paste. Cover, reduce the flame to low and cook for 1 hour, stirring only occasionally.

Add the milk and continue cooking for at least 30 minutes.

Add more milk as required to ensure that the sauce doesn't dry out if left to cook for longer.

Serve with fresh spinach tagliatelle (ribbon noodles) or with dry pasta but, please, never on spaghetti!