Sunday Ragù alla Romana

Ingredients

Shopping list

• 1.2 kg Beef shin, cut into chunks

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• 150 g Pancetta, diced

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• 2 pcs Onions, finely chopped

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• 2 pcs Carrots, finely chopped

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• 2 pcs Celery sticks, finely chopped

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• 800 g Tinned plum tomatoes

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• 250 ml Red wine

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• 2 Bay leaves

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Step by step

1. 1

   Sear the beef in batches in olive oil until deeply browned. Set aside.

2. 2

   Render the pancetta gently, then add the soffritto (onion, carrot, celery) and cook 15 minutes until sweet and soft.

3. 3

   Return the beef to the pot. Pour in the wine and let it reduce by half.

4. 4

   Add the tomatoes (crush by hand) and bay leaves. Bring to a bare simmer.

5. 5

   Cover loosely and cook on the lowest possible heat for 3-4 hours, stirring every 30 minutes.

6. 6

   Shred the beef in the sauce with two forks. Serve over rigatoni with a snowstorm of pecorino.