600g of beef mince
400g of pork mince
1 onion finely chopped
1 carrot finely chopped
1 celery stick
400g canned tomatoes
30g of tomato paste, triple concentrated
300ml water (or chicken stock)
1 tsp sugar (or 150ml milk)
1 glass extra virgin olive oil
Salt to taste
Black pepper to taste
Heat extra virgin olive oil in a large heavy pot over medium-high heat.
Add onion, carrot and celery (this time I did not have it) to make soffritto, the soul of the Ragù alla Bolognese.
Sauté until soft, around 8-10 minutes.
Add beef and pork mince; sauté, breaking up with the back of a spoon, until browned, about 15 minutes, stirring often and scraping up browned bits.
Season with salt and pepper.
Add stock, canned tomatoes, tomato paste and sugar stir to blend.
Reduce heat to very low and gently simmer, stirring occasionally, until flavors meld 3 to 4 hours.