* 400g coarsely Minced beef
* 150g chopped Pork Pancetta
* Half an Onion
* 1 Carrot
* 12 stick of Celery
* 1 Glass of Red or white wine
* 200g Tomato puree
* 1 tablespoon Tomato paste
* 1 Glass of Whole milk
* light Meat or Vegetable Broth (Stock cubes permitted)
* 3 tablespoon Extra virgin olive oil
* Salt and Pepper

===Method===
* Begin by placing the Pancetta in a Dutch oven that is at room temperature, and then place it over medium heat.
* Allow the pancetta to render its Fat before adding the chopped Celery, Carrots and Onion, followed by a pinch of Salt.
* Let it soften for around 5 minutes before adding the Ground beef that has been coarsely Ground, and break it apart in the pan.
* Brown the Meat well for approximately 5 minutes over high heat.
* Once the Meat is Browned, pour in the Wine and allow it to reduce until the pan is almost Dry.
* Pour in the Broth and Passata until the meat is fully covered. Reduce the heat to low and let it Simmer uncovered for approximately an hour.
* After an hour has passed, add the Milk and continue cooking over low heat for another hour. If it looks like the mixture is getting Dry, add more Broth or water as necessary.
* It's important to stir every 15 minutes or so throughout the cooking process.
* After two hours have passed, turn off the heat and serve with Fresh pasta such as Tagliatelle or fettuccine made with Eggs.
* The official recipe for Ragu served with Pasta or Bolognaise Pasta sauce as defined by the committee of the Italian Cookery Academy, 2023

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