Italian · 3 hrs · serves 6

Sunday Ragù

Kept by The Bhook kitchen

Ingredients

• 400 g minced beef
• 200 g minced pork
• 1 onion
• 1 carrot
• 1 celery stick
• 2 cloves garlic
• 700 g passata
• 150 ml red wine
• 2 bay leaves
• 3 tbsp olive oil

Method

1. Chop the onion, carrot and celery very fine and soften them in the olive oil over low heat for 10 minutes.
2. Add the garlic, then the meat, and brown it properly. Let the water cook off before it starts to fry.
3. Pour in the wine and let it evaporate.
4. Add the passata and bay leaves, season, and barely simmer for 2½ hours, stirring now and then.
5. Taste for salt at the end. It should be thick enough to sit on a spoon.

Better the next day. Freezes well in portions.