Authentic Tagliatelle al Ragù alla Bolognese Recipe Bologna, Italy

Name: Tagliatelle al ragù alla Bolognese
Prep time: 45 min
Cook time: 4 h
Yield: 6 servings
Cuisine: Italian
Ingredients: 400g (14.1 oz) coarsely ground beef (shoulder, chuck, brisket, plate, or flank); 150g (6 oz) fresh pork pancetta, flat or rolled, ground or finely chopped; ½ onion, peeled, about 2 oz (60g), finely chopped; 1 medium carrot, peeled, about 2 oz (60g), finely chopped; 1 celery stalk, trimmed, about 2 oz (60g), finely chopped; 120 ml (½ cup) (1 glass) of red or white wine; 200g (7 oz) strained tomatoes (passata); 1 tbsp tomato paste (double-concentrated); 120 ml (½ cup) (1 glass) of whole milk (optional); light meat or vegetable broth (or stock cubes); 3 tbsp extra virgin olive oil; salt and pepper, to taste