Here is a simple (relatively speaking) wonderful ragu and you cant turn into bolognese by adding milk http://www.food52.com/recipes...
Here is the recipe I like to make (when not tweaking) ... cooks a minimum 2 hours. A little chopping of vegetables, but worth it! (from Pasta Tecnica)
(2 hours minimum)
¼ cup chopped onion
¼ cup chopped carrots
¼ cup chopped celery
3 tablespoons unsalted butter
3 tablespoons olive oil
1 pound ground chuck
½ cup dry white wine
½ cup milk
1 can (28 ounces) Italian style plum tomatoes
½ cup heavy cream
Chop onions, carrots and celery.
In a deep, heavy 4-5 quart pan, sauté the vegetables in the butter and oil – over medium heat until slightly softened.
Add the ground chuck, crumbling it with your fingers.
Stir the mixture breaking up the meat with a spoon
Sauté the mixture until the mead loses its red color.
Turn the heat to high. Add the wine. Cook and stir until the wine is cooked off.
Add the milk. Cook and stir until the milk has evaporated.
Coarsely chop the tomatoes in their juice.
Add the tomatoes to the pan with the meat and vegetables. Stir thoroughly. When the sauce starts to bubble, turn the heat down. Keep the sauce at a slow simmer for a minimum of 2 hours. Just before using the sauce stir in the heavy cream.
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