Ragù di Carne Meat Sauce
Ingredients
- For the condimento:
- 2 white onions, very thinly sliced
- 1 small rib celery
- 6 to 8 sprigs fresh flat-leaf parsley
- 1 carrot
- 2 1/2 ounces guanciale or pancetta, finely diced (1/4 inch)
- 1 pound boneless beef in a single piece, such as chuch roast or chuck steak, tied with kitchen twine
- 1 cup full-bodied red wine
- 2 1/2 cups tomato puree
- 2 bay leaves
- 1/2 teaspoon salt (at least)
- Freshly ground black pepper
- 1 cup meat broth (if needed)
- To make the dish:
- 1 pound pasta, almost any kind except pastina or angel hair
- 4 rounded tablespoons grated Parmigiano-reggiano
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