A ragu is a full-bodied, meat based sauce. Bolognese-style traditionally means that though it does have some tomato in it, tomato is not the predominant ingredient.
You're going to need a large skillet or heavy bottom pot.
2-3 tablespoons olive oil
1 medium onion, fine dice
2 ribs celery, fine dice
2 carrots, fine dice
4 cloves garlic, minced
500 grams ground beef
500 grams ground pork
½ cup minced unsmoked bacon or pancetta
1 can tomato paste
¼ teaspoon nutmeg
1 cup beef stock
1 cup dry white wine
salt and pepper
½-1 cup milk or cream
Add olive oil to large skillet or heavy-bottom pot over medium heat.
Add the celery and carrots and soften. Add the minced garlic and cook until fragrant, about 4-5 minutes.
Add the beef, pork and pancetta and turn up heat to medium-high.
Stir often and cook until the pink is gone, about 5 minutes.
Add the tomato paste, nutmeg, dry white wine and beef stock.
Bring to a boil, then return to a simmer over medium-low. Simmer for about 1 hour until the sauce is nice and thick.
Season with salt and pepper to taste. Stir in milk or cream and cook another 10 minutes to incorporate.
You can make this in a big batch and freeze half. This ragu is perfect for a lasagne filling or just tossed with some a thick pasta such as taglietelle.