Spaghetti bolognese

Method

1. 1

   Fry the very finely chopped onion, carrot and celery (soffritto) in olive oil over medium heat until completely soft but not browned.

2. 2

   Add the minced meat and brown it well, breaking it up with a spoon, until it has fully changed colour and released its liquid.

3. 3

   Add the tomato paste and stir for 1 minute, then pour in the milk and let it partly evaporate (the secret of the traditional silky flavour), then add the tomato sauce, stock and bay leaves.

4. 4

   Partly cover the pot and let the ragù simmer over very low heat for 2–3 hours, stirring now and then, until thick, rich and deeply flavoured (the longer the slow cooking, the better).

5. 5

   Boil the spaghetti until al dente and toss it with the ragù directly in the pan (rather than just spooning the sauce on top). Serve hot with grated Parmesan: this is the authentic recipe from Bologna in northern Italy.