115
114
for all shapes of pasta
Using a mezzaluna knife finely chop an onion, a medium
carrot and a few sticks of celery. Gently heat the olive oil in a generous size pan, then
add the chopped vegetables and slowly sauté until they start to caramelise. Then
add 600g of minced meat (1/3 beef, 1/3 veal, 1/3 pork). While the meat is browning,
add one glass of red wine, a litre of passata (or plum tomatoes which will break down
as cooking) and then cover with a lid. Cook on a low simmer for six hours, stirring
from time to time, adding stock as needed to stop it from drying out.
Let it rest overnight, as the next day, the flavours will develop
and the consistency settle. Use with various shapes of pasta or with lasagna.
Ragù alla Bolognese
