Bolognese Meat Sauce (Ragu Alla Bolognese) - Emilia-Romagna, Primo

• 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 butter
• 300 grams 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 milliliters red wine
• 200 milliliters tomato puree (passata)
• 2-4 cups meat broth or water
• 100 grams chicken livers, finely chopped
• 120 milliliters milk or cream

1. In a heavy based saute pan or dutch oven over low heat, slowly saute the onion, carrot, celery, and pancetta in the butter until the vegetables are soft, about 3 to 5 minutes.
2. dd the beef and the prosciutto and stir with a wooden spoon until coloured.
3. Add the wine and turn the heat up to medium.
4. Cook until it has 2/3 evaporated, about 30 minutes. Then add the tomato, salt, and pepper.
5. Turn the flame down to as low as possible and put the lid on askew so that steam can escape. Cook slowly, adding a bit of broth whenever the mixture seems to dry and stirring occasionally, for 3 hours.
6. Add the chicken livers and the milk or cream and continue to slowly cook for 1 more hour.
7. Add broth or water to keep the mixture from burning or drying out and stirring occasionally. The chopped meat will slowly dissolve into the sauce. When finished add salt and pepper to taste.
8. Note: Omit milk and substitute butter with olive oil for dairy-free.

onion, carrot, celery, pancetta, butter, lean beef, prosciutto, red wine, tomato puree, meat broth, chicken livers, milk

Taken from food52.com/recipes/34811-bolognese-meat-sauce-ragu-alla-bolognese-emilia-romagna-primo (may not work)