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Ragu alla Romagnola
How to cook Ragu alla Romagnola
Step 1
Finely chop the ham. Peel onions and carrots, cut into small cubes. Cut celery into slices. Heat oil in a saucepan, fry vegetables and pancetta together. As soon as browned, add minced meat, pour wine and half of the broth at the same time. Cook until the liquid has evaporated, then pour in the rest of the broth. Continue to simmer over low heat until the liquid has evaporated again. Peel the tomatoes, remove the seeds, chop the flesh finely. Add tomatoes to meat, salt and pepper. Mix, cover. Cook over medium heat for about 1 hour. Serve with pasta or fluffy rice.
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