Ragù Alla Bolognese (bolognese meat sauce) – Emilia Romagna – Living a Life in Colour

Ingredients

• 1 onion , peeled and finely chopped
• 1 carrot , washed, peeled, ends cut, and finely chopped
• 1 rib of celery , washed, ends cut, and finely chopped
• 50 grams pancetta
• 50 grams of butter
• 300 grams of lean beef (such as flank or arm clod), finely diced (can replace some of the beef with a mixture of veal , fresh sausage , and/or pork)
• 100 grams prosciutto
• 180 mls red wine
• 200 mls tomato puree (passata)
• 2-4 cups meat broth or water
• 100 grams chicken livers, finely chopped
• 120 mls milk or cream