Perfect Bolognaise

I have never added milk. Is that normal?

Both very similar to the Larousse Gastronomic recipe I was taught. The best.

Well, I'm half Italian, and your recipie is very similar to my Mum's! The Italian's are incredibly fussy about their food, everything has to be just the very best and freshest they can find. My Mum wouldn't use mince, unless she had minced it herself. Usually she bought sirloin steak and pork steak and chopped it in to small dice or minced it. I'm afraid I'm not that dedicated and just add equal quantities of shop bought beef and pork mince (only ever the 5% fat ones). I also add a jar of passata.

This is the recipe I always use. I don't know where it came from, but I believe it's an authentic Italian Ragu.

BOLOGNESE RAGÙ
300g of beef mince, 15% fat
150g of pork mince
50g of unsalted butter
50g of onion, finely chopped
50g of carrots, finely chopped
50g of celery, finely chopped
125ml of red wine
30g of tomato paste, triple concentrated
125ml of whole milk
salt, to taste
black pepper, to taste.

I usually make it with beef mince, not a mixture.