Bolognese Ragù

 

Ingredients:

- 400g ground beef

- 200g smoked pancetta, finely chopped

- 1 medium onion, finely chopped

- 2 carrots, diced

- 2 celery stalks, diced

- 2 cloves garlic, minced

- 400g canned peeled tomatoes, crushed

- 200ml dry red wine

- 200ml beef broth

- 3 tablespoons tomato paste

- Olive oil

- Salt and pepper to taste

- Nutmeg to taste

Instructions:

1. In a large pot, heat some olive oil over medium heat. Add the chopped pancetta and cook until golden and crispy.

2. Add the chopped onion, carrots, and celery to the pot and cook until the vegetables are tender, about 10 minutes.

3. Add the minced garlic and cook for another 2 minutes.

4. Add the ground beef to the pot and brown it until golden.

5. Pour the red wine into the pot and let it evaporate.

6. Add the crushed canned tomatoes, tomato paste, and beef broth. Stir well and bring it to a boil.

7. Reduce the heat, partially cover with a lid, and let it simmer for at least 2-3 hours, stirring occasionally. Add some water if the ragù becomes too dry.

8. Halfway through cooking, season with salt, pepper, and nutmeg to taste.

9. Serve the ragù hot over a bed of fresh or dried pasta, garnished with a sprinkle of grated Parmesan cheese if desired.