Suggested wine pairing:
Author: Stefano Corvucci
- 2 tablespoons Minced Onion
- 1 tablespoon Minced Carrot
- 1 tablespoon Minced Celery
- 80g Non smoked Pork belly. You can use Pancetta instead. (1/3cup)
- 350g Beef (3/4lb). Sirloin is the best, but cheaper cuts are ok, such as from the shoulder)
- 1/2l Meat stock (1Pt)
- 2 heaped tablespoons Tomato paste
- 40g EVOO (2tbsp)
- 40g Butter (2.5tbsp)
- 1/2 glass Dry white wine (Optional)
- 1 Chicken or Rabbit Liver (Optional)
Finely chop pork belly.
Finely chop onion, carrot and celery and stir fry them in a saucepan with 3 tablespoons of EVOO. If you like butter put it together with the oil, half and half.
After 1 minute add the hand minced pork belly. Vegetables and fat have to charamelize, so stir fry but don’t burn them: it will take about 10 minutes.
Now add your ground beef, stir and keep cooking for about 10 minutes.
When the liquid released by the meat has evaporated add half a glass of dry white wine.
Stir the sauce and when wine has evaporated add the tomato paste dissolved in a glass of stock.
Wine is not necessary, if you don’t want it just add the tomato sauce as above. Stir and check the color of the sauce, we want a light brown, not a red one.
Keep your sauce boiling over a slow heat semi-covered.
When the sauce dries up add one glass of beef or chicken stock and keep simmering.
When stock has evaporated add some more and keep simmering for 1 hour.
The more your cook your sauce adding stock little by little the better it will be. Some people let simmer it up to 4 hours! But don’t worry, 2 hours in total will be enough for a good sauce.
If you like chicken liver you can add some cubed about 30 minutes before your sauce is ready.
With some good ragu in your refrigerator you can easily improvise a nice last minute dinner!
Join our cooking classes in Bologna!
All classes are “hands-on”, for all skill levels, conducted in English, and for most classes YOU decide the Menu: discover all classes!