Cooking time: 3 hours
Peel the onions, scrape the carrot, clean the celery, chop it together with the bacon and mix it well with the meat. Peel and crush the tomatoes (or open a can). Heat the butter in a pan, brown the meat until it has lost its color, then pour in the red wine and stir until it has evaporated. Pour 1/2 cup of clear soup on top, make it leisurely at low temperature. gradually add the rest of the clear soup. When it has evaporated, add the tomatoes, salt, pepper (maybe add 1 pepper) and pour in enough milk to cover everything. Let it simmer for 3 hours at a moderate temperature with the lid closed (if the bolognese becomes too thick, dilute it with milk). Make tagliatelle or spaghetti verdi (ribbon noodles with spinach) “al dente”, arrange them on hot plates, spread the bolognese evenly over them, sprinkle with the grated Parmesan cheese and bring to the table on the spot.
Our tip: use a deliciously spicy bacon for a delicious touch!
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