After exhausting negotiations, internal divisions, evaluation of dishes at festivals, in homes, in restaurants, the consultation of "sfogline" elderly women and long investigations, finally on October 17, 1982 a Bolognese delegation from the Academy of Italian Cuisine deposited at the Chamber of Commerce of Bologna the official recipe for Bolognese Sauce.
Here's the recipe so you can enjoy it at home for dressing the traditional "Tagliatelle al'uovo" (hand made egg tagliatelle)

Ingredients (4 servings):

300 gr of ground beef
150 gr of Pancetta
50 grams of onions
50 grams of carrots
50 grams o
300g tomato puree
½ glass of red wine
1 glass of whole milk
3 tbsp olive oil
salt and pepper
400 gr of fresh Tagliatelle

Melt the finely chopped bacon in an earthenware or thick aluminum pan. Add three tablespoons of olive oil and the finely chopped herbs and gently sauté. Add the minced meat and mix well with a wooden spoon, browning it until it "sizzles". Add the wine and mix gently until it has completely evaporated. Add the tomato sauce, cover and simmer for about two hours, adding broth as needed. Towards the end, add the milk to buffer the acidity of the tomato.