Ragù (Bolognese sauce)
100g / 3.5 oz. / 10 slices smoked pancetta, finely chopped
1 onion, finely chopped
1 carrot, finely chopped or grated
2 sticks celery, finely chopped or grated
1kg / 2 lb. lean beef mince
A glass of wine – red or white, they both work
140g / 5 oz. tomato paste
500ml / 2 cups beef stock
2 bay leaves
Put a large pan on a medium heat. Add the pancetta and fry until it starts to crisp up. Add the onion, carrot and celery. Stir together and cook until soft and translucent, about 10 minutes.
Add the beef and allow to brown, stirring with a wooden spoon to break it down. Add the wine, tomato paste, beef stock and the bay leaves. Stir, cover and simmer over low heat for at least 3 hours.