Bolognese sauce / Ragù alla bolognese

I learned to make this bolognese sauce from Hans some 22 years ago and I have been making like this from that time onwards.
I never knew anything about this sauce untill I came here and Hans was a much better cook than me actuakky I should rephrase it, I didn't know to cook at all.
So Hans who was used to make this bolognese sauce showed me how to make and then from that time onewards I have been cooking this sauce.

I must have taken the picture of the sauce in summer 2012 for adding the recipe in the blog and I remeber it was getting late and I was hurrying up to take pictures so the sauce has been only simmering for less than 2 hours and I just took some sauce from the pot and fast clicked few pics and then put the sauce back with the rest to let it simmer for more time :-)
Doing all that work I still didn't post it and now here I am writting a post with the pictures take a while ago :-)

Tip :

1. There are times when I add 100 gm of bacon into the sauce.
2. When ever I make this sauce as it takes so long to simmer I always triple the recipe or more and then freeze them in portions as I think if you are anyway going to do the work then do the work once and enjoy it later too :-)
3. There are times when I add a bit more broth, more wine etc...
4. Always simmer it for long so that the sauce gets thicker and delicious.
5. I always take my hand blender (when the long coking is done ) and give it a mix so that the sauce gets a bit smoother ( don't over mix it) The picture you see I have not used the mixer because as i mentioned i was in a hurry to take pic so took the pic fast and then put it back for futher simmering.

Bolognese sauce, known in Italian as ragù alla bolognese, is a meat-based sauce originating from Bologna, Italy. In Italian cuisine, it is customarily used to dress "tagliatelle al ragù" and to prepare "lasagne alla bolognese".
In the absence of tagliatelle, it can also be used with other broad, flat pasta shapes, such as pappardelle or fettuccine, or with short tube shapes, such as rigatoni or penne.
Genuine ragù alla bolognese is a complex sauce which involves slow cooking using a variety of techniques, including sweating, sautéing and braising
 Ingredients include a characteristic soffritto of onion, celery and carrot, different types of minced or finely chopped meat (generally bovine, including beef, and possibly pork, such as pancetta), wine and a small amount of tomato concentrate.
Thankyou Wiki for the information.

Ingridients:

500 gm mixed mince ( we use here beef,pork and Kalf mince)
200 ml milk
3 tbsp olive oil
3 onions peeled and finely chopped
1 carrot  peeled and finely diced
1 celery stick finley chopped
3 cloves of garlic peeled and crushed
800 ml tinned chopped tomatoes
1 tbsp mixed dried herbs ,(basil , oregano etc..)
2 bay leaves
1 tsp sugar

350 ml Red wine
1 cup beef . chicken broth ( aprox)

Salt and pepper to taste
Hand full of chopped parsley

Method:

In a big pot add the olive oil and add the onions, when it is lightly colored add the mince meat and fry till they are light brown.
Add the milk and let it boil in a high fire till the milk is evaporated, add the red wine and cook again in a hig temperature till all the wine is almost evaporated.
Add the carrots, celery,tinned tomatoes , herbs , bay leaves ,garlic ,broth ,sugar , parsleyand salt and pepper to taste and bring it to boil.
Reduce the heat now and simmer for 3 to 4 hrs.
Serve with any kind of pasta .