Bolognese sauce by Grandma Pippi with Cantalici Pasta

Ingredients

• Minced beef 400gr
• Fresh bacon 150gr
• Carrots 50gr
• Celery 50gr
• Golden onion 50gr
• Tomato puree 400gr
• 1/2 glass of red wine
• 1/2 glass of full-fat milk
• Extra virgin olive oil
• Salt, pepper

Start by first roughly chopping and then mincing the bacon.
In a previously heated saucepan, pour a little extra virgin olive oil and add the bacon. It is important that the flame is high, as this will allow the meat to brown well without giving the effect of being boiled. Stir well so that it cooks evenly.

Clean the carrot, celery and onion and chop them finely; then add the chopped mixture to the browned bacon. Stir and leave for about 10 minutes, then add the minced beef to the mixture. Raise the flame and stir often, let it cook without haste and after a while, add the red wine. When the smell of it has disappeared, add the half glass of full-fat milk, which should be absorbed over a medium flame.

Finally, add the tomato puree and two or three ladles of hot vegetable stock. Bring the sauce to a boil and lower the heat.  Cover with the lid, which should not close completely. This gap will allow the ragout to simmer slowly for about two hours, but remember to stir it frequently.

Grandmas use to say that the Bolognese sauce tastes better if it rests for a while. But, if you can’t resist, just boil some water, and add some Cantalici spaghetti (also tagliatelle pasta is perfect for this sauce).
The spaghetti pasta cooks in 14 minutes: nothing unusual the difference is how it tastes.

Buon appetito!