This is my ragù recipe. Take your time because this baby needs at least 3 hours slow cooking. It is a perfect base for a classic lasagna, a nice pasta or supplì alla romana. I believe that ragù is one of the pillars of the Italian cuisine. If you love it, you really need to learn how to cook it!
300g minced bacon
400g whole peeled tomatoes
1/2 tbsp tomato paste
1 stick of celery (about 10cm)
1 glass dry red wine
1 lt meat or vegetable stock
1 bay leave
2 juniper berries
Extravirgin olive oil
Finely chop the carrot, the onion and the celery. This will be the base of your soffritto.
Let’s now make the soffritto! In a large saucepan heat 5-6 tbsp of extra virgin olive oil. Fry the the onion, the carrot, and celery on a medium-low heat for 10 minutes, until soft. Add the tomato paste, the juniper berries and the bay leave.
Add the bacon and cook on a medium heat for 10 minutes. Add the beef mince and cook for 10-15 minutes. When the meat is slightly roasted and starts to stick to the pot, pour the wine and allow the alcohol to evaporate. Add salt at your taste. Remove the bay leave and the juniper berries.
Blend the tomatoes in a food processor and put them into the sauce pan. Stir well and cook on a low heat until thick. When the sauce starts to thicken, add some hot stock and continue cooking. Add more stock when necessary.
Let the sauce simmer for at least 3 hours. Remember to give a final taste to check if you need to add more salt.