pork, veal and beef ragu

Trialled a lot of recipes for Bolognese and so far this is the favourite. No need to follow it to the letter: so long as you have some cured pork in there, cook the sauce for 2+ hours and stir frequently to ensure the final product is rich and thick, you'll be okay. Feel free to replace (or add to) the beef, veal and pork with anything from from kangaroo to wild boar to venison. Chicken liver is a nice addition. Brown it
first, roughly chop it and add it to the sauce for the final 20 minutes of cooking.

Whatever meat(s) form the base of the source, you'll get a better result if it's freshly minced. If you don't have access to a mincer, small chunks are okay.

MEAT

Fry 100 g diced panchetta (substitute streaky bacon) until crispy in a large saucepan. Set aside. Fry 250 g pork mince, 250g veal mince, 250 g beef mince and one roughly chopped and peeled Italian pork sausage. Brown the meat. Brown it. Cooking it until it's white isn't good enough. Set the meat aside.and clean the saucepan.

SOFRITO

Fry 500 g (1 pound) diced onion, 1 diced carrot, 1 diced stick of celery in olive oil over a low flame until soft. Add 2-3 minced garlic cloves. Cook for another 5 minutes.

ASSEMBLY

Return meat to pan. Pour in a glass of dry red wine and 700 mL tomato pasatta (sieved and roasted tomatoes). If there is not enough liquid to cover meat and vegetables, add stock. Bring to boil. Simmer on low heat for 2-3 hours, stirring frequently. Serve with pasta of choice and freshly grated Parmesan or percorino.