Ragù

Steps

1. Peel and finely chop the onion and garlic cloves.
2. Heat a saucepan big enough to hold all the ingredients. Add a splash of olive oil with the onion and garlic and cook slowly for about 10 minutes, until soft and lightly colored. Remove and reserve.
3. Add the pancetta and cook until golden brown.
4. Add the ground beef and keep cooking for a couple of minutes, until it's golden too.
5. Add the milk and stir until the beef absorbs it.
6. Add the bay leaves, rosemary sprigs, the tomatoes and the tomato paste. Stir well and bring to a boil.
7. Add the cheese rinds (optional). Turn the heat down and simmer gently for 2 hours with the lid on the pan. If the sauce starts to stick, add a splash of hot water and stir well.
8. Season well with salt and pepper. Fish out the bay leaves and rosemary sprigs and discard them. Enjoy!

Tip: Adding milk before the tomatoes makes the meat extra tender. Low and slow: 2 hours with the lid on.