Use a wide pasta, such as tagliatelle, for serving this ragu.
|2||tablespoons olive oil|
|1 1/2||pounds ground beef (85 percent)|
|8||ounces sweet pork sausage, removed from the casing, or 6 ounces pancetta, finely chopped|
|1||onion, finely chopped|
|2||stalks celery, finely chopped|
|2||carrots, finely chopped|
|Salt and pepper, to taste|
|1||cup red wine|
|1/4||cup tomato paste|
1. In a large flameproof casserole over medium heat, heat the olive oil. Add the beef and sausage or pancetta. Cook, stirring often, for 5 minutes or until well browned.
2. Add the onion, celery, carrots, salt, and pepper. Cook, stirring occasionally, for 5 minutes or until the vegetables soften.
3. Add the wine and turn up the heat. Bring to a boil and let the wine bubble steadily until most of it evaporates from the pan.
4. Stir in the tomato paste and water. Turn heat to medium-low and simmer, uncovered, for 2 hours, or until sauce thickens. Taste for seasoning and add more salt and pepper, if you like.
Adapted from the Bologna Chamber of Commerce