Ragu Alla Bolognese

Just 4 u

1/3 pound of ground veal
1/3 pound of ground beef
1/4 pound bacon
1 tablespoon butter
1 onion, 1 carot, 1 celery stalk
1/4 cup of red wine
tomato sauce
1/2 cup broth
milk
salt and pepper
Chop in fine pieces the onion, carrot, celery and bacon. Place everything in
a saucepan, add the meats and mix well. Add the butter and cook over a slow
fire, then add the wine and 1/4 cup broth. When the broth is absorbed add
another 1/4 cup broth and let it evaporate. Add a bit of tomato sauce, salt
and pepper. Cover the meat with a bit of boiling milk and continue cooking
until it has been absorbed. This sauce can be used on all types of pasta.