Chop the pancetta finely with a knife. Chop the onion, carrot and celery as finely as possible with a knife (not in a food processor, which would make the vegetables watery and mushy).

Ingredients

• 400 gBeef, ground, 85% lean meat / 15% fat, raw (Includes foods for USDA's Food Distribution Program)
• 150 gPork, cured, bacon, unprepared
• 60 gOnions, raw
• 60 gCarrots, raw
• 60 gCelery, raw
• 2 15 ml tablespoonOil, olive, salad or cooking
• 100 mlAlcoholic beverage, wine, table, red
• 20 gTomato products, canned, paste, without salt added (Includes foods for USDA's Food Distribution Program)
• 200 gTomato products, canned, puree, without salt added
• 100 mlMilk, whole, 3.25% milkfat, with added vitamin D
• 300 mlSoup, stock, beef, home-prepared
• 3 gSalt, table
• 0.6 gSpices, pepper, black

Method

1. Chop the pancetta finely with a knife. Chop the onion, carrot and celery as finely as possible with a knife (not in a food processor, which would make the vegetables watery and mushy).
2. In a heavy-based pot (ideally cast iron or earthenware) heat the oil with the pancetta and let it melt over low heat for about 5 minutes. Add the vegetables and soften them slowly for 8–10 minutes, stirring now and then; they must not brown.
3. Add the minced beef, raise the heat and cook, stirring constantly, for about 10 minutes until the released juices have evaporated and the meat sizzles and browns lightly.
4. Pour in the wine and let it evaporate completely, stirring, for about 5 minutes.
5. Stir in the tomato paste and the passata, cover with a lid and let the ragù barely bubble over very low heat for 2 hours (up to 3 hours if you like). Whenever it starts to dry out, add a ladleful of stock. After about an hour, stir in the milk and let it be absorbed and evaporate during the rest of the cooking. Finally season with salt and pepper. The finished ragù is thick and dark reddish brown, with fat on the surface.