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
olive oil or butter
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.