Ragù alla Bolognese

I got his recipe from a fantastic restaurant in Bologna, the birth place of the Bolognese sauce.

250 grams pork minced meat
250 grams veal minced meat
100 grams pancetta
1 garlic clove sliced
1 chopped onion (smal pieces)
1 chopped carrot (smal pieces)
1 chopped celery stick (smal pieces)
1 cup red wine
1 cup milk (In Italy we just use whole milk!)
1 cup beef stock
5 tbsp tomato paste
1 bayleaf
1 tbsp chopped fresh parsley
5 tbsp butter
2 tbsp olive oil
Salt & Pepper

Start melting the butter with the olive oil in a heavy bottom pan. Add the carrots first and let them brown, then the onions, celery, garlic and pancetta. Let all of them get brown and add the meats. When the meats are brown, add the bayleaf, wine, stock, tomato paste and let cook in medium heat until reduces 1/3. Add the milk and parsley and let cook for another 10 minutes in low heat. Add the salt and pepper.
Serve with fresh tagliatelle and Ramiggiano cheese on the top.