- 2 Tbsp evo oil
- 150 g pancetta, minced
- soffritto (1 small onion, 1 carrot, 1 celery, finely chopped)
- 600 g ground beef (preferrably grass fed)
- 1 glass red wine
- 400 g tomato passata (1 tall jar)
- vegetable broth (1 carrot, 1 onion, 1 tomato, 1 celery)
- salt & pepper to taste
- 1 glass (1/2 cup) milk
- Firstly, we need to get a vegetable broth going. Some water in a soup pot, a stick of celery, one onion sliced in half, a tomato, and a carrot. I like to add just a bit of vegetable bouillon which brings a bit more flavor to the broth. Let that simmer on a low to medium heat until it's done, about 30 minutes.
- Drizzle evo oil into a sauce pot on medium heat, add the minced pancetta and render for a couple of minutes.
- Toss in finely chopped mirepoix and saute for about 10 minutes.
- Add the ground beef, and break up with a wooden spoon. Saute for about 10 minutes.
- Add the wine and cook until wine evaporates.
- Pour in the passata, stir, then two ladles of broth.
- Stir again, turn the heat to low, cover with a lid and cook for 2 hours, stirring every half hour and adding a ladle of broth each time.
- Towards the end, taste for seasoning, and eventually adjust with salt and pepper.
- Add a glass of milk, stir, and cook for 10 more minutes.
Traditional pasta used is Tagliatelle. You could also use Pappardelle, Spaghetti, or Fettuccine. Ragù is also perfect in Lasagna.
You can omit the milk, if you wish.
- Prep Time: 30 minutes
- Cook Time: 2 hours
- Category: Classic Italian
- Method: Stovetop
- Cuisine: Italian
Keywords: passata, ragu, bolognese, classic, italian, traditional, pasta, sauce, beef, pancetta