My Mom's Bolognese Sauce (Ragu alla Bolognese)

 

This is my version of my Mom's recipe that I have tweaked a bit over the years and it is always what I use in baked pasta dishes. There is nothing like a big pot of this ragu from Bologna simmering on the stove top all day to bring comfort to your home and heart! The carrots sweeten it up and the cream helps mellow it out. You can use any ground meat or any combo of ground meat you choose.I like part ground lean beef part ground pork part ground turkey.
Ingredients
2-3 pounds ground meat ( combo beef veal pork)
2 ounces chopped bacon or pancetta
1 tablespoon extra virgin olive oil
2 tablespoons butter
3 grated, chopped, or minced carrots
2-3 stalks  minced celery
1large yellow onion chopped fine
salt and pepper to taste
32 ounces pureed Italian tomatoes

4 tablespoons tomato paste
1 cup dry red wine 

1 cup beef broth 
1/4 cup milk (This helps tenderize the meat and protect it from the acids of the tomatoes!)
Serve with lots of grated Romano cheese or Parmigiana 
1 Parmesan rind (optional)
Directions
In heavy saucepan saute the bacon or pancetta until crispy.
Add the oil/butter and allow it to melt.
Add the onion along with the salt and saute until translucent. Add carrots and celery and saute for a few minutes or until soft.
Add the wine and cook for about 3 minutes cooking out the alcohol.
Add the meat and brown and breaking it up. Stir often. Cook and stir for about 5 minutes till the meat is well cooked and no longer pink.
Add the tomatoes and their juice and broth along with the optional Parmesan rind. Let cook at a slow bubble , about 20-30 minutes.

Add more wine and cook another 20-30 minutes simmering and stirring. 
After it has thickened a little you cover it and at a very low simmer cook for 5 hours. 
Add the cream and cook an additional 3 minutes just before serving.
Serve with  cheese

Pasta: traditionally this is served with tagliatelle, which is a thick pasta able to hold up to the sauce.