Authentic Ragù Di Carne By Anna Maria Monari

• 1 2/3 pounds lean beef coarsely ground
• 9/16 pound pork coarsely ground lean
• 7 ounces pancetta chopped
• 5/8 cup chopped onion
• 15/16 cup carrots finely diced
• 7/8 cup celery finely diced
• 4 7/8 tablespoons tomato paste diluted in warm water
• 2 1/8 cups whole milk fresh
• 7/8 cup sunflower oil
• salt

1. Place the pancetta in a thick base large sauce pot with the oil covering the base and fry over low flame stirring from time to time until the fat is melted without becoming brown, add the onion and keep stirring until the onion is glassy.
2. Add the celery and stir whilst keeping on cooking. Add the carrots and continue cooking until the vegetables start to soften.
3. Raise the flame to very high and add the ground pork and fry until brown, than add the ground beef and keep frying and stirring with a wooden spoon until the meat is well done.
4. Add the milk and cook until it is evaporated and then pour in the in warm water diluted tomato paste. Season to taste with salt. Let it simmer over a low flame for at least 1 hour.
5. Season to taste fresh ground black pepper and leave to rest

lean beef, pork, onion, carrots, celery, tomato paste, milk, sunflower oil, salt

Taken from www.yummly.com/recipe/Authentic-Ragu-di-carne-by-Anna-Maria-Monari-1708416 (may not work)