[symmakhos]

It sometimes happens that I betray may national heritage in this matter. Here's a pretty good Ragú Bolognese (from an English newspaper, hence the wacky measures):


3 oz. pancetta (bacon works fine)
l/2 lb. ground veal or pork
1/2 lb. ground beef
1 stalk celery
1 small carrot
1/2 cup dry red wine
1 small onion
1 cup broth
1/2 oz. butter
1 tbs.tomato paste
1 oz. cream
pepper
salt

Prepare a battuto with pancetta, celery, carrot and onion. Melt butter in a saucepan, add the battuto and the ground meats, brown well, then add the wine and half the broth. Continue to cook until the liquids are reduced, then add the remaining broth. Reduce again, then add the peeled and seeded tomatoes, a pinch of salt and pepper to taste. Cover saucepan and let cook over a medium heat for (at least) 2 hours. Add the cream, and correct salt and pepper to taste. The sauce is ready to serve over fresh or stuffed pasta.

Note:
Variations of this sauce may include the addition of prosciutto, porcini or chicken livers.