Slow Sunday Bolognese
A three-hour ragu built on soffritto, beef, pork, milk, and a glass of wine.
In the kitchen
Method
1
Sweat the soffritto in olive oil over low heat until soft and silky.
2
Brown the meats in batches, then return everything to the pot and deglaze with wine.
3
Add milk and simmer until absorbed, then stir in the tomatoes and a pinch of salt.
4
Cook uncovered on a low flame for at least 2 hours, stirring every 20 minutes.