(Recipe from the Accademia Italiana della Cucina, deposited at the Bologna  Chamber of Commerce)

Difficulty: average
Time of preparation: three hours
Equipment: Eartenware casserole about 20cm in diameter, wooden spoon, mezzaluna



You it seems difficult? Then try this!

Ingredients:
Cartella of beef (cut of meat near the belly): 300 gr.
streaky bacon (unsmoked): 150 gr.
carrot: 50 gr.
celery sticks: 50 gr.
onion: 50 gr.
tomato paste: 5 spoons
or equivalently super concentrated tomato extract: 20 gr.
white/red wine:  1/2 glass
whole milk: 1 glass

Procedure:
Melted the bacon (first diced then chopped with the mezzaluna) in the casserole.
Add the vegetables, thoroughly chopped with the  the mezzaluna, and let them wilt on a gentle heat. Add the minced meat and stir until you hear a "frying noise" coming from the meat; add the wine and the tomato diluted in a little broth, and let the sauce boil gently for about two hours, adding a bit of the milk every so often, and salt and black pepper to taste.
At the end you are strongly advised to add to the finished sauce the cream resulting from boiling a liter of whole milk.