Ragù alla bolognese

Ingredients

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Method

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1. 1Chop the vegetables. Finely chop the onion. Peel the carrot and cut it into small dice. Remove the celery leaves and chop the stalk.
2. 2Make the soffritto. Heat the oil in a pot and gently sauté the vegetables over medium heat with a pinch of salt until their moisture has evaporated. Add the chopped garlic and briefly cook until golden.
3. 3Brown the meat. Add the pork first, then the beef, breaking it up with a wooden spoon. Turn up the heat and cook until browned.
4. 4Add the wine. Season with salt and pepper, then add the bay leaf, thyme and, finally, the wine. Let it reduce for about 15 minutes, until the wine has completely evaporated.
5. 5Add the tomatoes. Stir in the tomatoes. Add a glass of water (250 ml), using it to rinse the last of the tomatoes from their containers, followed by the tomato paste. Stir until the paste is fully dissolved.
6. 6Simmer gently. Cover and cook over low heat for an hour and a half. It needs at least 45 minutes. There's no need to stir much: just give it an occasional stir to check that it isn't sticking to the bottom. The lid is important, as the tomatoes will splatter.
7. 7Finish. Add the teaspoon of sugar to balance the acidity of the tomatoes and stir until dissolved. Taste and adjust the salt.