Tagliatelle al Ragu Bolognese

The original ragu of Bologna -- a slow-cooked meat sauce of beef and pork, white wine, whole milk, soffritto, and tomato paste that simmers for four to six hours -- was officially codified by the Italian Academy of Cuisine in 1982 and a gold foil replica of the correct recipe deposited at the Bologna Chamber of Commerce. The version served outside Italy as spaghetti bolognese -- with minced beef in tomato sauce on spaghetti -- bears little resemblance to the authentic preparation, which uses tagliatelle specifically.