An improved ragù recipe i got from my brother, i think he got it from some random tiktok chef.

There should be a picture here, but i forgot to take one

Do note that the resulting sauce, with the quantities described, will be quite dry and meaty: great for filling lasagne bolognese, but if i make pasta i prefer my sauce a bit more runny, with equal parts tomato and meat.

Ingredients

  • 500g minced meat (ideally half pork, half beef)
  • 400g tomato sauce/canned chopped tomatoes
  • 1 spoon of tomato concentrate
  • 250g white onions
  • 250g carrots
  • 125g celery
  • 100g bacon (pancetta, to be specific)
  • 1 glass red wine
  • 1L vegetable or beef stock
  • 1 slice of garlic
  • Q.B. laurel leaves

Instructions

  1. Chop the onions, celery and carrots, but not too finely.

  2. Put them in a pan with a bit of oil, and make a soffritto/mirepoix: cook until the onions are lightly golden.
    At the half-way point also grate the garlic and add it in.
    Finally, put it aside for later.

  3. In a pot, cook the meat at high heat with no oil until it is browned. Mix and keep breaking it up as you do, there should be no clumps.

  4. Once the meat is no longer red, add in the bacon cubes and keep going for another 2 min.

  5. Turn down the heat to medium, add in the tomato, the concentrate, and a couple of laurel leaves.

  6. Mix for a couple minutes, add in the soffritto, and finally the wine.
    Leave it uncovered and let about 50% of the wine has evaporated.

  7. Add in some stock broth to replenish the lost liquid.

  8. Cover it and let it cook for 112\frac{1}{2} or 2 hours on medium-low heat. More broth can be added if it looks too dry.