[Homemade] Beef ragu with rigatoni and parmesan.

2 tbsp olive oil,
500-750g mince beef or mince beef+pork,
3 onions,
4 Carrots,
4 sticks Celery,
3 tbsp tomato paste/puree,
1ltr passata/tomato sauce,
300ml red or white wine,
400ml chicken stock,
Salt and pepper to taste.

1. Chop all the vegetables as fine as you can or roughly chop then throw them all in a food processor and blitz until finely chopped.
2. Heat oil in a large pan, casserole dish or Dutch oven on a medium heat then add the chopped veg mix (sofrito). Cook stirring occasionally for about 10 minutes.
3. Turn heat up to medium high, add the mince, and cook, breaking up any chunks. Cook until browned and meat is nicely broken up (this is important for texture, you want tiny pieces of meat).
4. Reduce heat to medium, add red wine and cook for 10 minutes.
5. Add tomato puree/paste cook for 5 minutes.
6. Add stock and cook for 5 minutes.
7. Add passata/tomato sauce, give everything a stir. Bring to a simmer, and reduce heat to low.
8. Simmer uncovered for at least 3 hours but up to 5 or 6, stirring every 20 to 30 minutes. The ragu will thicken and the flavours will really intensify, and the meat and veg just all melts together.