Nonna’s Beef Ragu Recipe

Instructions

1. 1. Heat a drizzle of olive oil in a pan and sauté the chopped pancetta until golden brown.
   2. While the pancetta cooks, finely chop the carrot, celery stalk, and onion.
   3. Simultaneously, prepare your vegetable broth and let it simmer.
   4. Once the pancetta is golden, add the chopped vegetables to the pan. Cook for 5-6 minutes until softened.
   5. Add 300g of beef mince to the pan, increase the heat, and brown the meat thoroughly.
   6. Deglaze the pan with a splash of red wine, stirring until the alcohol evaporates.
   7. Stir in the tomato passata and a couple of ladles of hot vegetable broth.
   8. Allow the ragù to simmer on low heat for at least 2 hours, checking every 20 minutes and adding more broth as needed.
   9. After 2 hours, season with salt and pepper to taste.

How to Serve

Serve with either pasta or use it to make Lasagne.