Ragù Di Carne (Meat Sauce)

1. 1

   Mince finely together the onions, celery, carrot, and parsley (in the food processor if desired). Put in a saucepan with the pancetta or guanciale and the oil over medium-low heat.

2. 2

   When the vegetables are wilted and the pancetta or guanciale nicely browned, about 10 minutes, add the beef and brown on all sides, turning with tongs or two spoons (don't puncture it with a fork and let the precious juices escape).

3. 3

   Raise the heat and add the wine. Let it bubble until the odor of alcohol has disappeared, about 5 minutes. Add the tomato puree and the bay leaves. Add the salt and a few grinds of pepper and continue cooking, covered, over very low heat, for about 2 hours, until the sauce has visibly reduced and the oil has come to the surface. Add a little broth from time to time as the liquid evaporates.

4. 4

   Finally, remove the meat and reserve it, with a little of the sauce, for another course or another meal. Fish out and discard the bay leaves. You will be left with a thick but liquid sauce.

* Per serving · 4 servings · Values may vary.