Beef Ragu (Bolognese Sauce)

Let’s make it

1. Warm the olive oil in a heavy casserole and cook the pancetta over medium-low heat until its fat renders, about 5 minutes.
2. Add the onion, carrot and celery. Cook gently for 10 minutes until softened without browning.
3. Raise the heat, add the beef and break it up with a spoon. Brown for about 10 minutes until the moisture has evaporated.
4. Pour in the wine and let it reduce almost completely. Stir in the tomato paste, then the passata and enough hot stock to keep the meat moist.
5. Simmer very gently, partly covered, for about 2½ hours. Stir occasionally and add small splashes of stock whenever the sauce becomes dry.
6. Stir in the ragù milk halfway through the simmer and let it cook into the sauce. Finish with salt and pepper; the ragù should be thick and moist.