Inspired by someone asking for a good recipe for spaghetti sauce on Twitter, I found a delicious-looking ragù alla bolognese, and I'll try to translate as best I can.
Ragu' alla bolognese
(532 calories per portion)
- coarse minced beef, 500 g
- minced pork, (very fat) 250 g
- tomato puree (passata) 250 g
- celery 50 g
- golden (yellow) onions 50 g
- carrots 50 g
- white wine 250 g
- extra virgin olive oil 1 tbsp
- water 3 Lt
- milk (full fat) 40 g
- salt to taste
- black pepper to taste
To make this ragù, start by finely chopping the celery , the peeled carrot  and the clean onion . You should get 50g of each. Put the oil in a pan and add the minced vegetables, let cook for about 10 minutes at a gentle heat, mixing from time to time . After this time, the sauté should look browned, and the bottom of the pan should look dry. Mix in the minced beef  and pork . Let these roast slowly for another 10 minutes, mixing again. The meat juices will all come out at first, but once dried you can add the white wine . As soon as the alcohol has evaporated and you can see the dry bottom of the pan again, add the tomato purée , then add 1 Lt. of water , and a pinch of salt. Mix and cook on medium-low flame for about an hour. After the first hour, add another Lt. of water, mix and let cook for another hour. After the second hour add the last liter of water and continue cooking, always at gentle heat, for another hour. This way, the ragù will have cooked for at least 3 hours . At the end of this cooking, the result should be dry. Adjust salt and pepper, turn off the flame and add the milk . Mix again and you have the ragù ready! 
You can make the bolognese ragù well before time, and reheat when you need it. You can conserve it in a glass container, well covered with film, for at most 2-3 days. You can also freeze the ragù.
The pork mince must be very full of fat, and in the jargon it is called "pancetta" (different from the classical "bacon"). The minced beef should be a coarse grain, to give the ragù a rustic consistency. The amount of sauce must not be too much, contrary to common belief. The tagliatelle are to be served with a drier sauce in comparison to lasagna, which asks for a wetter sauce. The milk gives the ragù a fuller body, and makes it more creamy. Older recipes used a generous spoonful of lard, which you can use anyway to reinforce a leaner minced pork.
Photo credit: Nerfée Mirandilla on Unsplash