Anonymous August 20 2005

4 Tbsp butter or olive oil, or mixed

4 oz pancetta or unsmoked bacon (weight trimmed of fat), finely chopped

1 small onion, finely chopped

1 small carrot, finely chopped

1 small stalk of celery, finely chopped

8 oz (1/2 lb) lean ground beef, crumbled into 1/2 teaspoon size

1/3 cup dry red or white wine

1 1/2 Tbsp tomato paste or concentrate

1/2 cup meat stock

salt and freshly ground black pepper

1/3 cup milk or heavy cream

Simple to make, but best if allowed to simmer for a few hours before serving, or made the day before. IN a heavy saucepan, heat 1 Tbsp

the butter/oil with the pancetta/bacon. Fry gently for 2 to 3

minutes and then add the remaining butter/oil, the chopped

vegetables. Continue frying over moderate heat, stirring frequently,

until the vegetables are soft (transparent, not browned). Add the

meat and cook until it just turns color (not browned!!). ADD the

wine, simmer briskly for 2 to 3 minutes until the liquid has almost

evaporated. IN a separate pan, (or in the microwave) warm the stock;

dissolve the tomato paste in the stock and add to the pan. ADD salt and pepper to taste (be careful with salt - the

pancetta/bacon and the tomato concentrate are both salty) and cook

for 5 more minutes, stirring frequently. IN a separate

pan, bring the milk to simmering point (about 1 1/2 minutes in the

microwave) and add it, just covering the meat. Stir thoroughly and cook, uncovered, over the lowest heat for at least 2 hours; the

ragu\' should not boil, but just break a frw bubbles on the surface.

Taste and adjust seasoning and stir occasionally. COOK and

drain the pasta. YOU can finish the dish by adding the drained pasta

to the sauce in the cooking pot and mixing well, a few spoonsful on

individual plates of pasta or mixed in a large, pre-warmed serving

bowl. SERVE with grated Parmesan or pecorino cheese. Great with a

fresh tomato salad and French or Italian bread.