Sicilian Ragù

Method

1. Finely chop the onion, celery, and carrot to create a soffritto (similar size to a pea).
2. Heat extra virgin olive oil in a pan with high sides, add the soffritto, and cook over medium-high heat with a pinch of salt to extract liquids.
3. Add the mixed minced meat (200g pork, 200g veal, 200g beef), break it up with a spoon, add another pinch of salt, and cook on high heat until the liquids evaporate and the meat begins to sizzle.
4. Deglaze with a glass of red (or white) wine and let the alcohol evaporate completely.
5. Add a heaping tablespoon of double or triple concentrated tomato paste and stir well to coat the meat.
6. Add 500g of tomato sauce, rinse the jar with a little water and add that water to the pot.
7. Add a teaspoon of sugar, some black pepper, and two bay leaves. Stir to combine.
8. Add a little more water if needed, cover the pot, and bring to a boil over medium heat.
9. Reduce the heat to the lowest setting and simmer for at least 2 hours.
10. During the last 20 minutes of cooking, add 200g of fresh or frozen peas.
11. During the last 10 minutes, adjust salt to taste.
12. Turn off the heat and let the ragù rest for at least 30 minutes before serving.