Bolognese ragù

By GialloZafferano · 150 min

Ingredients

Instructions

1. Cut the pancetta into slices, then into strips, and chop finely. Heat a drizzle of oil in a saucepan and add the pancetta to brown.
2. Peel and finely chop the carrot. Clean the celery and chop it to the same size as the carrot.
3. Peel and chop the onion. Once the pancetta is well browned, add the chopped vegetables.
4. Stir and simmer for 5–6 minutes.
5. Add the minced beef, stir, and raise the heat. Brown it without rushing so the meat seals well.
6. Deglaze with the red wine and stir. Once the alcohol has evaporated, add the tomato purée and stir it in.
7. Add a couple of ladles of hot vegetable broth.
8. Cover with the lid, leaving it slightly open. Simmer for at least 2 hours, checking every 20 minutes and adding broth as needed.
9. After 2 hours, taste and season with salt and pepper. Stir again and the sauce is ready.

Summarized from GialloZafferano's video. Watch it for the details.

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OnionTomatoCarrotBeefCeleryPancetta