Meat Ragu


(to obtain 2kg of ragu)

2 lbs Fresh minced beef
½ lb Carrots
½ lb Celery
½ lb Shallots or leeks
3 lbs Peeled tomatoes, blended
2 tblsp Extra virgin olive oil
½ lb Red wine
Pinch Salt/pepper
3 cups Stock
1 Bouquet Garni


Wash the celery and peel the carrots. Mince the shallot/leeks. Chop the vegetables roughly. Heat the extra virgin olive oil in a large pan and add the chopped carrots, leeks and celery.
Once the vegetables have taken color, 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 peeled tomatoes, and the bouquet garni. Cook for about 2 hours on a low heat, stirring regularly. Once cooked remove the herbs and add salt to taste.

RECOMMENDED WINE: Chianti Classico Fonterutoli