Ragù

Instructions

1. Finely chop the onion, carrot, celery and garlic, then sweat them in the olive oil for 10 minutes over low heat.
2. Add the minced meat and brown it, breaking it up over medium-high heat for 8 minutes.
3. Deglaze with the white wine and let it reduce almost completely.
4. Pour in the milk and let it evaporate gently, stirring now and then.
5. Stir in the tomato purée, chopped tomatoes, bay leaf, salt and pepper.
6. Cover partially and simmer over very low heat for 2 hours 30 minutes, adding a little water if the sauce thickens too much.
7. Adjust the seasoning, remove the bay leaf, and serve with pasta cooked al dente and Parmesan.