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Ground meat and vegetables simmered for hours — the authentic meat sauce born in Bologna.
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Born in the central Italian city of Bologna, this slow-simmered meat sauce is the true original behind what's known in Japan simply as "Bolognese." In its home region, it's traditionally tossed with flat tagliatelle rather than thin spaghetti. Milk is added for richness, and hours of low, slow simmering coax out the deepest flavor from the meat. Families often spend the whole morning preparing it together for Sunday lunch.
Mince the onion, carrot, and celery.
Heat olive oil in a pot and slowly sauté the vegetables until softened.
Add the ground meat and cook until it changes color.
Add the white wine and cook off the alcohol, then add the canned tomatoes.
Simmer over low heat for at least 1 hour, stirring occasionally. Finish by stirring in the milk for a mellow richness.
Boil the tagliatelle and toss with the sauce to finish.