This slow cooked ragù has never let me down.
Measurements:
700-800 grams of minced beef
5 medium/big yellow onions
2 medium red onions
3-4 medium/big carrots
1 head of garlic
Optional: Ca. 50 grams of panchetta ( can be substituted for bacon)
Ca. 140 grams of tomato puree
Ca. 400 grams of boxed tomatoes
2 heaping tablespoons of extra hot chilli powder (use less if you do not like spicy food)
2 teaspoons of salt
Optional: 2 teaspoons of trufflesalt (substitute for normal salt if not using!)
Optional: 10-12 small, sundried tomatoes
Olive oil for frying and browning minced beef/onions
Ca. 2 tablespoons of butter (add half when browning onions)
1 cup/ 2dl of water or beef/chicken stock (add more if needed during slow cooking)
Notes:
– Brown the minced meat on high heat
– Brown the onions on medium heat for about 30 minuttes
– Let everything simmer on low heat for 12-20 hours (you can even go longer, it gets more and more delicious!)
Enjoy!✨