Fettuccine with bolognese ragu'

In Bologna city's restaurants, you'll find for sure this dish. Bolognese ragu' , a tomato sauce with meat, it's a classic for Italians living in this city. It needs to a little more of cooking , but it worth , because the result it's a really tasty tomato sauce. This wonderful sauce will marry with Fettuccine a famous egg pasta, with a quick time of cooking. Enjoy with a Lambrusco red wine, typical wine from Bologna Region.

Ingredients for 4 persons.

4 tablespoons of extra virgin olive oil
2 tablespoon of butter
1 large onion, finely chopped
2 stalks celery finely chopped
2 carrots finely chopped 1/4 cup red wine
1 14 oz and 1 28 oz can tomatoes (36 oz all together)
1 lb good quality beef, minced
1/4 lb ground pork or Italian style pork sausage broken up in small pieces
salt

4 tablespoons of grated Parmesan cheese

1 cup whole milk

In a deep pot heat the extra virgin oil. Add the chopped onion, celery and carrot, and saute briefly over medium heat 3 minutes.Add the minced beef and the pork sausage, breaking it up with a fork. Add salt to taste, stir, and cook only until the meat has lost its raw, red color. Add the wine, turn the heat up to medium high, and cook, stirring occasionally, until all the wine has evaporated.Add the tomatoes and stir well. When the tomatoes have started to bubble, turn the heat down until the sauce cooks at the gentlest simmer, just an occasional bubble. Cook, covered, for a minimum of 3 to 4 hours, stirring occasionally and add one tablespoon of milk while stirring till it's finished. Taste and check for salt.