From the website of Accademia Italiana della Cucina (Italian Academy of cooking), the “updated” version of the Classic Bolognese Ragù recipe which was deposited by the Bologna Delegation of Accademia Italiana della Cucina at Camera di Commercio Industria Artigianato e Agricoltura of Bologna (Bologna Chamber of Commerce), on October 17th, 1982 in order to keep Bologna cooking traditions alive in Italy and abroad.
300 g of chopped beef (beaf diaphragm or belly or shoulder clod), 150 g of bacon, 50 g carrots, 50 g stick of celery, 50 g onion, 300 g of tomato sauce or peeled tomatoes, ½ glass of dry white wine, ½ glass of whole milk, broth, olive oil or butter, salt, pepper, ½ glass of milk cream (optional).
Melt the bacon (first diced and finely chopped with a crescent-shaped knife) in a large and preferably earthenware pan of approx. cm. 20. Add 3 tablespoons of olive oil or 50 g. of butter and the finely chopped vegetables and fry them gently. Add the minced meat and stir with a wood spoon until it sizzles. Pour ½ glass of wine and stir gently until it is completely evaporated. Add the tomato sauce or the peeled tomatoes and let it simmer for about 2 hours, adding some broth when necessary. Finally add the milk to soften tomato acidity, adjusting salt and pepper.
According to the Bolognese practice, 1/2 glass of cream may be added at the end of the cooking (this is not suitable for “tagliatelle”).
from the website www.accademiaitalianacucina.it