Ragù alla Bolognese (Spaghetti Bolognese)

Now, who doesn't love Bolognese ragù?!

Execution: Easy
Preparation time: 30 minutes
Cooking time: 150 minutes
Servings: 4
Ingredients:

• 1 small onion

• ½ celery stalk

• 1 small carrot

• 150g minced pancetta

• 500g minced beef 

• ½ glass of dry white wine

• Approximately 400g of tomato passata

• 2 tablespoons of tomato paste

• Extra virgin olive oil

• 1 knob of butter

• Coarse salt

• Pepper

How to Prepare:

Begin by preparing the Bolognese ragù with the soffritto (chop the celery, carrot, and onion). Heat the olive oil and butter in a heavy-bottomed saucepan, add the vegetables, and let them soften slowly over low heat.

Add the pancetta, and after a couple of minutes, add the minced meat. Sauté over high heat, stirring continuously and breaking up any clumps with a spoon.

Deglaze with the white wine and let it evaporate. Once the smell of alcohol has dissipated, add the tomato passata and paste, stirring to combine. Season with salt and freshly ground pepper.

Bring to a boil, cover without sealing with the lid, and cook over very low heat for at least 2 hours. 

Cook your spaghetti (al dente of course) and the Bolognese ragù is ready to enjoy!