Bolognese sauce: traditional recipe (Ragu Bolognese)

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   ["Preparation: melt in the pan the fat of the bacon cut into cubes, and chopped with the mincing knife( mezzaluna).", "You add the chopped vegetables well minced with the mincing knife( mezzaluna) and let it fry within slowly, with low flame until tender.", "Then add the minced meat(cartella beef) and leave, stir until it ""sizzles"".", "Put in the 1 / 2 glass of wine, adding a dash of salt and black pepper, tomatoes and the broth, and allow to simmer for not less than 2 hours, adding each time milk.", "Optional but recommended the addition of the cream that comes out from boiling 1liter of non pasteurized milk at end cooking The Bolognese sauce mixed to any type of pasta (but its quite impossible to see it mixed with the spaghetti ), certainly the more traditional pairing is the one with the tagliatelle all'uovo (flat egg noodles) or to enriched the lasagna ."]

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