Ragù

1. 1

   Chop finely the onion, carrots and celary. Put them in a teflon pan with the lard and let it cook with the smallest flame possible for 3 hours. The vegetables must almost melt.

2. 2

   Put the pan on a big flame and add the meat. Let it cook until it becomes brown circa 1 hour. Add the wine and let it cook until you do not smell the alcool.

3. 3

   Change again to the small flame and add the tomato sauce and let it cook for another 2 hours.

4. 4

   Be aware that this is a meat souce not a tomato sauce so do not use more tomatos.

5. 5

   Adjust with salt and pepper and cook with it wat you want:

* Per serving · 4 servings · Values may vary.

No additional tips available.