Ragù

Preparation

1. Finely dice 1 onion, 1 carrot, and 1 celery (2/1/1 ratio by volume). Mince 3 cloves garlic.
2. In a pot, sweat the onion, carrot, and celery in olive oil at medium heat (5/9). After 1 minute, add the garlic and sweat until fragrant. Remove the vegetables from the pot and set aside.
3. Increase heat to high (9) and add 500 g minced beef. Season with 2 four-finger-pinches of kosher salt and pepper. Cook, stirring and breaking up the meat, until all the water has cooked off and the meat is sizzling and browning in its own fat.
4. Add 4 tbsp tomato purée, stir into the meat, and cook for 30 seconds.
5. Pour in 200 ml wine to deglaze, scraping up all the browned bits stuck to the bottom of the pot.
6. Return the vegetables to the pot. Add 2 tsp thyme, 2 tsp oregano, 2 bay leaves, 2 four-finger-pinches of kosher salt and pepper, the 400-500 g canned tomatoes , and a splash of water or beef stock to loosen.
7. Lower heat to medium/low (4), cover, and simmer for a minimum of 40 minutes — longer is better. Stir occasionally.
8. Taste and adjust: salt, soy sauce, balsamic vinegar, fish sauce, or MSG to deepen the flavor.
9. Cook 250 g pasta until al dente. Toss with the ragù and serve with parmesan.