Italian Style Pasta Bolognese

Is there anybody out there who doesn't like a bowl of hearty Bolognese? Is there anybody out there who doesn't make THE best Bolognese? There isn't, is there. So, I was wondering if you would like compare our Recipes. Reveal our best version of this wonderful dish.

I am using the classic Italian recipe where Tomato paste is used sparingly and the base is made with smoky bacon and sofrito. Wild Boar is often used as the main meat ingredient, but I am using extra lean Beef today. Pancetta would be the ideal smoky bacon, however I am using my organic free range English bacon, with all the fat trimmed away, because I am as always watching my weight.

Ingredients:
500g extra lean minced Beef
100g smoky Bacon, diced
1 tsp Olive Oil
2 Carrots, diced
2 Onions, diced
2 ribs of Celery, diced
2 Garlic, cloves, chopped
2 tbs Tomato Puree
1 glass White Wine
1 glass of skimmed Milk
1 red Chilli, chopped
Salt and Pepper
Basil and Parmesan to finish an garnish

Start by frying the bacon in the Olive Oil, then add the Beef and stir till browned. Next add the Onion, Carrot, Celery, Garlic, Chilli and fry until translucent.
Add the Tomato paste, fry a little more then pour in the wine. Let the alcohol evaporate... then add the milk. Check the seasoning at this stage and add Salt and Pepper to taste.  Cover and simmer quietly for about an hour. Keep stirring occasionally.
Add a little water if it goes to dry. Keep simmering on a low heat, the longer the better.
Once the sauce has cooked into a rich unctuousness it is ready to be mixed with your favorite Pasta. In Italy it would of course be Tagliatelle.

I'm pretty sure you have your own ideas about what makes THE best Bolognese. Do you like to add any Herbs, maybe Jamie Oliver style with Peas, how do you do it? What's your secret? Please share :-)