This document provides a recipe for traditional Bolognese sauce or ragu from an Italian lady. It recommends using 3 times as much tomatoes as meat, 3/4 liter of red wine for 1/2 kg of meat, and cooking the sauce for at least 3 hours to develop rich flavor. The recipe includes onion, carrot, celery, garlic, beef, pork, tomatoes, bay leaves, sugar, and red wine. It describes finely chopping the vegetables and browning the meat before a long, slow simmer of 3 hours to thicken the sauce. Making a large batch allows for freezing portions to enjoy later.