120 g of cleaned vegetables for sautéing (1 onion, 1 celery stalk, 1 carrot)
4 tablespoons extra virgin olive oil
2 bay leaves
½ glass of white wine
salt
pepper
PROCEDURE
Prepare the ragù in advance, even better the day before.
Clean the vegetables for the soffritto and cut them into cubes (you can find a ready-to-cook mix in both the fresh and frozen food sections).
Heat the oil and brown the vegetables for 5 minutes. Remove the vegetables and brown the meat. Pour in the wine and let it evaporate. Add the browned vegetables, the tomato pulp and the bay leaf. Cover with the lid and let it simmer (pippiare) on a low flame, adding broth or water if necessary, for at least an hour (2 hours is better). Add salt and pepper towards the end of cooking.
Tip: Make a double batch of ragù and freeze part of it. It will keep very well for three months and you will avoid having to repeat the whole procedure. If you have time, let it 'consume' for a couple of hours.
