Ragù alla bolognese

This is the classic sauce used in Bologna for baked lasagne and for tagliatelle. You can use stock made with good-quality meat bouillon. There are as many versions of ragù as there are cooks. This recipe here contains chicken livers, one of the traditional ingredients in some provinces of Emilia, but if you don’t like them, leave them out. The important thing is that ragù should cook for a long time.