Meat Sauce, Bolognese Style

I think this is a fairly authentic version of Bolognese sauce - starting with a sofritto (carrot, celery and onion) and including a small amount of bacon and ground meat, finished with milk or cream.

It does make a lovely sauce - if you take the time to cook it for the full two hours or so, and if you can make it ahead a bit and let the flavours combine, it is a rich and deep sauce - delicious!

I made a tiny adjustment to the recipe - I fried the bacon first, then browned the meat (I used ground pork as that's all I had) in the pan with the bacon and bacon fat and a little olive oil. I then removed the meat while I cooked the sofritto and added tomatoes so they would reduce a bit before I put the meat back in with some stock and then simmered the whole lot. I'm not sure if it made much difference, but hey... tasted good.