This sauce is known as ragu which means to stimulate the appetite. The basis is a mirepoix or as we Italians say soffritto---an assortment of celery, carrots and onions fried in olive oil. Then add meat, wine, milk and tomato paste or pureed tomatoes and simmer for several hours. Served with spaghetti (or any other pasta you like) and topped with fresh grated Parmigiano Reggiano.

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