A rich meaty ragu, packed with hidden veg, with an inexpensive secret ingredient that everyone has in their fridge...
It is really important to let a good layer form at the bottom of your pot at each step, this creates the deep rich flavour. Be careful not to burn it though - especially if the surface of your pot is a dark colour.
The amount of time it takes for the moisture to evaporate at each step will also vary with the size of your pot.
To make this amount you will need a very large pot!
I have put the amount of portions as 8-10 as the serving size will vary by the person. Keep in mind this recipe is really filling - it can be a bit deceptive. What might seem like a small portion is not really that - the milk makes it very rich. The portion size I usually aim for is about 1 cup of ragu for my husband, and 3/4 cup for me.
This sauces freezes REALLY well. I put portions of 2 into plastic ziplock bags, lay flat, label and freeze. (Even if you want to feed more that 2, I still would recommend freezing in portions of 2, because it makes it so much quicker when it comes to defrosting.)
Minor update 05 April 2018 - I have changed the order in which the bacon is added - now at step 6 rather than with the mince in step 4.