RAGÚ DI MIA MAMMA - BOLOGNESE SAUCE

This is my mother's  ragú alla bolognese recipe. To prepare a good bolognese sauce you just need three ingredients:
1. really good meat
2. really good tomato sauce
3. patience, patience, patience. An excellent ragú won't never be ready in 30 minutes!

You can make loads of it and freeze it (as I usually do). Just remember to defrost it in the fridge before heating!

Bear in mind that this recipe is the one that my mother usually prepares. For the original ragú alla bolognese I suggest you to follow Sorelli Simili's recipe (you can find it here, in English)

Ingredients

500 gr minced beef (or half beef, half pork)
400 gr tomato sauce (or tinned tomatoes)
1 medium onion
1 medium carrot
1 celery stick
150 ml wine
2 glasses broth
salt, pepper
olive oil

Preparation

1. Prepare the vegetables: after cleaning them, finely dice the carrot, the onion and the celery stick. Set aside in a bowl.

2. Take a large pan; heat two tablespoons of olive oil. Add the minced meat. On high heat, flatten the meat with a spatula and flip constantly until the meat is evenly browned.

3. In another large pan, heat two tablespoons of olive oil. Add carrot, onion and celery thinly diced. Sauté for a few minutes, until they start to soften. Add the meat (that should be well browned), stir well and pour the wine into the meat (!!!!do not pour the wine onto the meat but rather around the edge of the pot because cold ingredients should never be poured upon hot meat!!!). Let it evaporate.

4.  When the wine is almost completely evaporated, pour the tomato sauce into the meat. Add also two glasses of hot broth. Stir well.

5. Season to taste with salt and pepper, stir and leave to simmer at low flame for at least 90 minutes. Stir often.

6. Before using the bolognese sauce, let it rest for another 60 minutes.

The traditional pasta that goes with ragú are tagliatelle. You can use it for lasagna, pasta pasticciata or....just try it on a slice of fresh backed bread. Delicious!