Il Ragú Toscano

Serves 6-8:

• 500 g of minced beef (at room temperature)
• 300 g of minced pork meat or Italian raw pork sausage meat (at room temperature)
• red onion, finely chopped
• 2 medium carrots, peeled and finely chopped
• 3 small celery stalks, finely chopped
• one clove of garlic (optional), peeled
• a large glass of red wine
• 1 teaspoon or a bit more of tomato puree
• about 400 ml of tomato passata
• 1 bay leaf
• a few sage leafs, chopped
• 1 or 2 rosemary sprigs, chopped
• a small bunch of parsley, chopped
• 2-3 tablespoons of olive oil
• salt
• pepper

Pour the oil into a large heavy based pan with tall borders.

Add the chopped vegetables (onion, celery and carrots) and set everything on a medium heat. At the same time season with some salt, that way the vegetables will release some of their moisture and cook well without getting burnt.

Cook everything on a low to medium heat for about 10 minutes, stirring frequently.

Now put the heat up to medium and add the meat. Stir very well so there are no lumps and the meat mixes up with the soffritto.

Cook everything stirring frequently for about 20-25 minutes. During that time the meat will release its juices, which should be fully absorbed before the next step, so be patient here.

Season the ragú with some salt and pepper.

Gradually pour in the red wine, adding more once the first amount has evaporated (let’s say, divide it in three steps), which allows the meat to absorb the taste of the wine.

Next add the tomato puree and after that the passata, along with the garlic clove (if using), chopped herbs and the bay leaf.

Put the lid on (leaving a little space for the steam to escape) and cook slowly for about 2 hours. Don’t forget to stir it every now and then.

Once the ragú is ready and has reached a deep dark colour, taste it and season again if needed.

Serve it tossed with pappardelle pasta (about 80 g per portion) and  some grated parmesan on top.