First of all, to prepare our delicious Bolognese ragù we dedicate ourselves to the vegetable broth, then peel all the vegetables and cut them into fairly large pieces, then cut the tomato into two parts, peel the onion and cut it in half too.
We then take a non-stick pan and cook the onion for about 2 minutes per side.
Let’s take a large pot where we will pour all the vegetables, the peppercorns, and cover with 2 liters of water, turn on the heat and bring everything to the boil.
When it has reached the boil, lower the heat slightly, the broth should continue to simmer, and cook everything for about an hour.
After an hour the vegetable broth will be ready, we then add salt and filter everything to remove the vegetables, the vegetable broth is now ready to be used.
Prepare the ragù:
Let’s now dedicate ourselves to the meat sauce, take the bacon and cut it first into slices, then into thin strips and finally, using a very sharp knife or a mezzaluna knife, we chop it up.
We then place a large saucepan on the fire and heat plenty of oil, then add the bacon and let it brown, stirring it from time to time.
While it is cooking we dedicate ourselves to the vegetables, peel the carrot by removing the peel and ends and chop it very finely, repeat the same procedure for both the celery and the onion, making sure that the vegetables are all the same size.
When the bacon is well browned, add the chopped vegetables, mix everything well and leave to cook for approximately 5 minutes, then add the previously minced beef, mix and over a high heat cook everything very well.
When the beef is also cooked, add the red wine and mix again, then add the tomato puree, a couple of ladles of hot broth and mix everything, cover the saucepan three-quarters of the way and let the ragù cook for about 2 hours, check it often and add more broth if necessary.
After the two hours we taste the ragù and adjust the salt and pepper, our Bolognese ragù is ready to be served.
How to store the ragù:
You can store the ragù for up to 3 days in the refrigerator in an airtight container.
If all fresh ingredients were used in the preparation of the ragù you can also freeze it.