Authentic Tagliatelle al Ragù alla Bolognese Recipe Bologna, Italy

Name: Tagliatelle al ragù alla Bolognese
Prep time: 30 min
Cook time: 3 h
Yield: 4 servings
Cuisine: Italian
Ingredients: 3 tbsp olive oil or 50g (1.75 oz) butter; 300g (10.6 oz) coarsely ground beef - Italian cartella, pancia, fesone di spalla, or fusello cuts of beef (alternatively, American skirt steak, chuck and flank, or Japanese harimi beef cut); 150g (5.3 oz) pancetta (unsmoked); 50g (1.75 oz) yellow carrot; 50g (1.75 oz) celery rib; 50g (1.75 oz) onion; 300g (10.6 oz) tomato passata or peeled tomatoes; 1.2 L (5 cups) vegetable stock, as needed; 240 ml (1 cup) whole milk; 120 ml (1/2 cup) red wine; salt and pepper, to taste; 120 ml (1/2 cup) whipping cream (optional); 360g (12.7 oz) tagliatelle, fresh or dried

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