This is our favourite recipe for Ragú. It’s a simple recipe, but it does need to cook for a long time, so we let it bubble for hours, while we go on with our day. The only attention it needs is to be stirred once in a while. We make it every couple of months, making lots, so there is enough to freeze for a few meals and to give a few packages to our son.

WHAT YOU’LL NEED:

1 kg minced meat (a mix of veal, beef and pork or a combination of any)

2 larger carrots, peeled and chopped finely

2 ribs celery, chopped finely

1 medium yellow onion, chopped finely

3 tablespoons olive oil or butter

2 bay leaves

2 tablespoons tomato paste

2 cups tomato sauce (or crush whole canned tomatoes)

2 to 2 1/2 cups of whole milk

salt

pepper

(This quantity makes quite a bit of sauce. The leftover sauce can be frozen)

Heat olive oil (or butter) in heavy bottomed pan.

Add carrots, celery and onion. Season with a pinch of salt. Sauté slowly, on medium low heat, until soft - 20 to 30 minutes, making sure it doesn’t burn.

When the vegetables are soft, add the minced meat, breaking it up with the back of a wooden spoon. Turn the heat up to medium and cook, stirring often, until the liquid evaporates and the meat starts to brown (depending on the meat, this may take 20 to 30 minutes also).

Make some space on the side of the pan and add tomato paste. Fry it for a minute or two (it will smell amazing!), then stir it through the meat. Add crushed tomatoes. Bring to boil. Once boiling, add the milk and slowly bring it to boil again.

Lower the heat to bare simmer, add bay leaves, salt and pepper to taste, then cook for 3 to 4 hours, stirring occasionally, making sure it doesn’t stick to the bottom. If it looks dry, add 1/2 cup of water.

The sauce should not be watery by the end of the cooking, the liquid should mostly be evaporated.

When done, give it a taste and adjust the seasoning if needed.

Serve with any pasta shape you like, but wide ribbon pasta or rigatoni are a great choice.