Soften finely chopped onions, carrots and celery in olive oil for about 20 minutes (this is a sofrito, the basis for many Italian sauces),
then add ground beef (250 grams was more than enough for three people), and cook until browned and crumbly. Add a glass of red wine,
the same quantity of good stock and a Tbs of tomato purée, cover and simmer on a low heat for 2 hours, stirring from time to time.
Add a cup of whole milk, and continue to simmer for another 30 minutes, at least, until the sauce is nice and thick. Season with freshly
ground black pepper and a little salt to taste. Ten minutes before the end, cook pasta (tagliatelle is traditional in Emilia-Romagna)
until al dente, drain, reserving some of the cooking water, then mix into the ragu until well coated, adding some of the cooking water
if it seems too dry. Serve with freshly grated parmesan.