Italian Ragu (Lasagne)

1. 1

   Mince the bacon, the carrot, the onion, the celery and the garlic; cook slowly for about fifteen minutes.

2. 2

   Add the ground beef and mix with a wooden spoon until brown.

3. 3

   Add the white wine and let it evaporate.

4. 4

   Dissolve the tomato concentrate in the vegetable broth and pour the mixture in, mix well and wait until it simmers.

5. 5

   At this point add the milk and keep mixing, add a pinch of salt and the bay leaf and let it cook slowly for three-four hours, checking once in a while; add a little bit of broth if the sauce dries up too much.

* Per serving · 4 servings · Values may vary.

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