Ragù alla Bolognese

Method

1. Cut the pancetta into strips, then finely chop it.
2. Heat a saucepan with a little olive oil and add the chopped pancetta. Brown it over medium heat.
3. Finely chop celery, carrot, and onion (the holy trinity).
4. When the pancetta is well browned, add the chopped vegetables and sauté for 5-6 minutes until softened.
5. Add the minced beef and brown over high heat, stirring to get a nice color (almost burnt but not).
6. Pour in the red wine and let it evaporate, scraping the bottom of the pan to deglaze.
7. Add the tomato passata (or crushed tomatoes or tomato concentrate, as preferred).
8. Add enough unsalted vegetable broth to cover the ragù. Partially cover with a lid and let simmer for at least 2 hours, stirring every 20 minutes and adding more broth if needed.
9. At the end of cooking, season with salt and pepper to taste.
10. Serve with tagliatelle, lasagne, or use as desired.