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)
