(to obtain 2kg of ragu)
1000gr Fresh minced Fassona beef
1275gr Peeled tomatoes, blended
25ml Extra virgin olive oil
250gr Red wine
1 sprig Fresh Rosemary
1 sprig Fresh Sage
1 sprig Fresh Parsley
1 sprig Fresh Bay leaves
Wash the celery and peel the carrots. Chop the vegetables roughly. Heat the extra virgin olive oil in a large pan and add the chopped carrots and celery. After just one minute add 250gr of the stock and stew the vegetables.
Once the stock has evaporated add in the minced meat. Cook the meat on a high heat until it is brown and well cooked then add the red wine.
When the red wine has evaporated add the blended peeled tomatoes, the sprigs of fresh herbs and 500gr of stock. Cook for about 2 hours on a low heat, stirring regularly. Once cooked remove the herbs and add salt to taste. .
RECOMMENDED WINE: Lapo Chianti - Mazzei