Ragu is a classic meat sauce is a traditional Italian recipe handed down from generation to generation, in fact there is no family that does not keep its own recipe for meat sauce "the way grandma used to make it" who in turn had learned the recipe from her grandmother. This is the version that my grandmother always prepared for Sunday lunch.
To prepare the classic meat sauce, wash and coarsely chop the celery, carrot and onion.
Put a generous swirl of extra virgin olive oil in a large saucepan, add the chopped vegetables and turn on the heat, sauté them gently, check that they do not burn otherwise you will feel the burnt smell even when the ragout is finished. Cook for about 10 minutes, stirring often with a wooden spoon.
Add all the planned meat and mix it with the sautéed vegetables, raise the flame and proceed stirring all the time until all the mince has changed color. At this point pour in all the provided wine and let it evaporate. When the wine has almost completely evaporated add the glass of milk and stir until it is completely blended.
Wait about ten minutes and add the tomato puree, tomato paste, salt, pepper and cloves. Stir and turn the heat back to low.
It will take about 2 hours before the ragout will be ready (even longer if you prefer it thicker), stir occasionally with a wooden spoon so that the bottom does not burn.