Venus in furs - Ragù alla bolognese

Pasta needs some clothings, we said. Some like a heavy coat.
After you eat pasta al ragù, you could "...sleep for a thousand years" for how much it's rich.

I discovered that the title of this Velvet Underground's song is also the title of the most famous novel by von Masoch. I was just thinking of a dress that could describe the richness of this sauce, a fur, and I discovered something completely unexpected.

I'm here referring to the modern recipe of ragù alla bolognese. There two other traditional kinds of ragù in Italy, from Naples and from Potenza. The common ground is the presence of meat and tomato, but that's all.

Yield: 4-6 servings

• 300gr beef, minced
• 150gr bacon, thinly chopped
• 50gr onion
• 50gr carrot
• 50gr celery rib
• 300gr peeled tomatoes, blended
• 1/2 glass of dry white wine
• 1/2 glass on milk
• broth
• 3 spoons of extra-virgin olive oil or 50gr of butter
• salt
• pepper
• liquid cream (optional)

Melt the bacon at very low fire for about 10 minutes.

Add the oil (or butter) along with onion carrot and celery.

When the vegetables are ready (10 minutes) add the meat and stir.

After 10 more minutes, the meat will have browned. It's time for the wine.

Let the alcohol evaporate fully. Pour the tomato puree.

Cover with a lid, leaving an opening for the steam.
Let cook for around 2 hours. When needed, pour a little broth.

Towards the end, add the milk. Take the lid off and stir.

If you plan to use it for tagliatelle (the pasta is really meant for: "spaghetti bolognese" don't exist!), the sauce is ready. For other dry pasta, you should add some cream.