Ragù

Ingredients

      400 G MINCED BEEF CHOP
      50 G  BUTTER
      1 ONION
      1 CARROT
      1 DL WHITE WINE
      1⁄2 CELERY
      500 G TOMATOES
      3 DL BEEF BROTH
      SALT

Preparation

      Peel the onion and cut it into cubes; clean the celery coast of the leaves, the filaments and slice it finely; scrape the carrot under the water jet and cut it into cubes. Sauté the vegetables prepared in a saucepan with 30 g of butter, stirring and keeping the flame low so as not to brown the vegetables. After 8-10 minutes add the meat, shelling it with a wooden spoon and letting it cook over medium heat for 3-4 minutes.

      Raise the flame further, pour the wine and let it evaporate. Wet with the stock and cook for about 2 hours. Blanch the tomatoes in slightly salted water, then drain, remove the skin and seeds and chop very finely. Add them to the meat sauce and continue cooking for 40 minutes. Turn off the heat, complete with the remaining butter and salt to taste.