Classic Italian Ragù Alla Bolognese

1. Mince the pork shoulder and chuck beef by hand.

2. Prepare the soffrito by sautéing the onion, garlic, and celery until softened.

3. Combine the minced meat and soffrito in a pot with milk, chicken stock, red wine, nutmeg, cinnamon, and bay leaf.

4. Simmer the mixture for four hours until tender.

5. Serve with freshly made tagliatelle.

Notes

1. Traditionally served with tagliatelle, not spaghetti.

2. Originated in Bologna, Italy, with variations over time.

3. Based on modern interpretations, differing from the 1891 version by Pellegrino Artusi.