Cut the bacon into small cubes and cook it on low heat. As soon as it starts to become transparent throw the chopped vegetables and continue to fry everything;
Once you have well cooked the chopped vegetables and the bacon add the ground beef and make it develops a richer flavor;
After the meat is properly seasoned keep on cooking it with red wine, add five tablespoons of pelati tomatoes, a little bit of salt and pepper, a glass of hot water and continue to cook it over low heat, closing the pot with a lid;
After an hour add milk, stirring everything well and continue to make it simmer;
After nearly two hours of cooking, you can let the ragù bolognese dry slowly before to serve it, as the tradition says, together with the typical fresh egg pasta, called “tagliatelle”.
Mila Degli Esposti