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Written by Antonio Vitalli
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 Bolognese is about the Ragu, a slow cooked meat sauce. Get about even parts beef, pork, and veal for the meat, but more important is to get good quality meats.
Ingredients:
Spaghetti
Olive oil
200gr. ground beef
200gr. ground pork
200gr. pancetta, chopped coarsely
1 small onion, chopped fine
1 carrot, chopped fine
Some celery, chopped fine
6 tablespoons tomato paste
6 cups meat broth, hot
small cup of sour cream
salt and pepper
Action:
In a large deep pan, heat the olive oil over medium-high heat. Add beef, pork, and pancetta and cook until all the meat is lightly browned. Drain excess fat and add onion, carrots and celery. Lower the heat to medium and cook, stirring until the onions are translucent and the carrots and celery are softened.
Put in the tomato paste, turn the heat to high and add one cup of the hot meat broth. Cook, stirring occasionally until all the broth has evaporated. Repeat this process twice more adding one cup of broth at a time. After the third cup of broth evaporates, add the remaining 3 cups of broth, lower the heat to a simmer and cook uncovered until sauce is thick approximately 2 hours.
Add the cream and simmer for 5 minutes. Season with salt and pepper to taste. Bring a pot of water to a boil, add the spaghetti and cook al dente. Strain pasta, toss with the bolognese sauce in a large bowl and serve.
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