More Fertile After Biochemical Pregnancy

Bolognese Sauce

I follow this recipe and this process for years and I get the best sauce ever made in the past. The original sauce is to use oil instead of bacon, but I use it because I prefer it.
There are many factors that make a perfect sauce, the kind of food, at a time when you let it brown, the hours spent cooking. Little Tomato and the use of milk really make it a perfect condiment, and there is no best format to bring out the best noodles. I apologize to the Bologna
if there was any anomaly in the time I had read everything and more about this famous sauce and I had come to these conclusions.

Bolognese Sauce

Ingredients:

300 grams of minced meat (cow meat and sausage)

3 tablespoons olive oil (or 150 gr bacon)

Sale

1 / 2 carrot

1 / 2 coast Celery

1 / 2 onion

4 tablespoons of tomato paste

1 / 2 glass of red wine

1 liter of broth

200 ml of milk

Procedure:

1) Chop the carrot-celery-onion

2) Start from a non-stick pan, pour a generous drizzle of olive oil and sauté the chopped vegetables

3) Place the ground meat and brown it over medium heat, until it becomes dark, it takes about 7-8 minutes, stir and should be careful not to attack the meat on the bottom. Salt

4) Add the wine and let evaporate

5) Dilute the tomato paste in a little broth and pour over the meat

6) Cook at low heat with a lid for at least 2 hours (ideally reach 3) when required by adding the broth and the milk (the milk will make it more creamy)