Serves 6

Ingredients

300 grams beef (skirt or flank steak, preferably), coarsely ground or chopped
150 g pancetta, ground or minced
50 g carrot, minced
50 g celery, minced
50 g onion, minced
300 g tomato puree or peeled chopped tomatoes
½ cup dry white wine
½ cup whole milk
A little broth
Olive oil or butter
Salt and pepper

Method

Heat a large earthenware or thick aluminum pan over medium heat. Combine 3 tablespoons of oil or 50 g of butter and the chopped vegetables and cook until soft. Add the ground beef and bacon and cook until browned, stirring with a wooden spoon. Add the wine and stir gently until it is completely evaporated. Add the fresh or canned tomato, cover, and simmer slowly for about 2 hours, adding broth when necessary. Towards the end, add the milk to soften the acidity of the tomato. Season with salt and pepper. Makes about 6 servings.