Bolognese Ragù - Grandma's Recipe

Ingredients

• 60 g carrot (finely chopped)
• 60 g onion (finely chopped)
• 0.5 gambo celery (finely chopped)
• 3 tbsp extra virgin olive oil (extra virgin olive oil for sautéing)
• 150 g ground pancetta (ground pancetta)
• 200 g ground pork (loin) (ground pork loin)
• 200 g ground beef (ground beef)
• 1 bicchiere wine (typically dry white or red wine)
• 2 tbsp triple concentrated tomato paste (triple concentrated tomato paste)
• 700 g tomato passata (tomato purée)

Steps

1. 1

   Prepare the soffritto by finely chopping the celery, carrot, and onion.

2. 2

   In a large pan or pot, sauté the chopped vegetables with three tablespoons of extra virgin olive oil.

3. 3

   After a few minutes, add the ground pancetta and let it brown for a few minutes.

4. 4

   Add the ground pork to the pan, followed by the ground beef a few minutes later.

5. 5

   Allow the meat to cook until the liquid has completely evaporated and the meat is well-browned.

6. 6

   Deglaze the pan with a glass of wine. Continue cooking until the alcohol has completely evaporated and the wine has dried up.

7. 7

   Add the triple concentrated tomato paste and mix well to incorporate.

8. 8

   Pour in the tomato passata and stir to combine.

9. 9

   Lower the heat to a simmer and cook for at least three hours, stirring occasionally to prevent sticking.

Notes

Traditional ragù requires a long cooking time (3 hours) to develop its characteristic depth of flavor. Ensure the meat is fully browned and the wine is evaporated before adding the tomato components.

Nutrition per serving

• main
• ragu
• bolognese
• slow-cooked
• meat sauce
• dinner
• traditional