Parmigiano-Reggiano cheese for toppingor some other hard Italian cheese
Cut the Bacon or pancetta or any other type of pork that we can use as lardon. We can substitute it with a tablespoon of fat or cooking oil, as well. No harm would be done.
Place them into a frying pan and preferably on low to medium heat melt the fat. It requires some stirring and flipping until it reaches a golden brown color. The whole process is done in about 5 to 10 minutes.
Meanwhile the bacon is in the frying pan, dice up the onion, carrot and celery then add it into the pan.
Saute the vegetables with the bacon on medium heat for about 5 minutes until the onion gets a slight translucent/glassy look. This takes around 5 minutes.
Add the beef and mix it well with the vegetables.
Increase heat to medium-high and cook the beef for 10-15 minutes while stirring it often until all the bigger chunks are falling into smaller pieces. At this point the beef should lose all its pinkness and it's browned properly.
Add the water or wine, diced or mashed tomatoes, salt, black pepper and milk.
Mix it well together, put the lid on and simmer it for 4 hours on low heat, stirring occasionally.
After 1,5 hours it's edible, presentable and tasty but its true nature will only show itself after 4 hours of slow simmering.
It is generally served already mixed up with the Taglietelle pasta but optionally it can be served separately or with alternative types, like in this case homemade gluten free rice pasta. Which is a real suffering to make, so if there is a chance to buy it, don't hesitate to pick up a pack or two instead of making them at home.
Thanks for using my recipe! Check out www.SunCakeMom.com for more treats!