This ragú dish is one of our favourite recipes (and Laura's favourite pasta EVER).
After 4 hours of slow cooking, the final product is incredibile - rich in flavour and beautifully tender.
The preparation takes around 15-20 minutes. The rest of the time is for you to have a glass of vino while you wait for the smell of Ragù to fill the whole house!
What you need:
500g of good quality beef mince
400g of good quality pork mince
150g of pancetta
50g of celery
50g of carrots
100g of onions
400g of peeled plum tomatoes
200g of red wine (we like to use Chianti)
1,5L of vegetable stock
5 bay leaves
For the fresh egg pasta click here for the recipe.
Or you can serve the ragu' with dry pasta to - if so, we would suggest pappardelle, tagliatelle, spaghetti or fusilli too.
This recipe make about 10 portions - you can always do a big batch then freeze for later.
The cooking process:
The ragù can stay in the fridge up to 3 days- or you can freeze it without any problem.
Buon appetito a tutti!