Ragu alla Bolognese
Chili from Bologna
- 600 g ground beef
- 100 g carrot
- 100 g white onion
- 100 g celery
- 300 g pancetta
- 600 g tomato paste
- 200 ml red wine
- 1-2 L vegetable broth
Finely chop carrot, celery, and onion.
It's a soffritto.
Roughly chop pancetta.
Sautée pancetta 2-3 minutes on medium heat in large pot.
Add soffritto, fry 5-6 minutes.
Add ground beef, stir occassionally until browned.
Add red wine, bring to boil, and stir to deglaze pan.
Add tomato purée.
Add about a quarter of the broth.
Cover with lid slightly open, simmer for 3-6 hours.
Add broth as needed to maintain appropriate thickness.
Salt and pepper to taste.
Server over pasta, optionally grating parmigiano reggiano on top.