Each region in Italy has their own version of ragù, and this is how we make it in Romagna (part of Emilia Romagna). This is my grandmother's tried and tested recipe using just a few very simple ingredients. It makes about 2 liters of ragù, so I always suggest to make a full recipe and freeze it in jars. Great with tagliatelle, in lasagne or any type of pasta you like. —giuliatognini
Finely dice the onion, peel and dice the carrot and dice the celery, finely chop the pancetta (or blitz everything together in a food processor). Heat the oil in a large and tall saucepan on medium heat and add the vegetables and the pancetta, allow to cook for 5 minutes until softened.
Remove the casing from the sausages and break them into pieces using your hands, then add to the pan and stir, breaking the meat apart with a wooden spoon or back of a fork. Once browned add the pork mince, allow to brown then do the same with the beef mince, always breaking it apart with a wooden spoon. Once all the meat has been browned turn the heat up to medium-high and add the wine, allow to reduce slightly.
Add the tomato passata or chopped tomatoes and the beef stock – the meat needs to be completely covered by the liquid so add some water if needed. Bring to a boil then reduce the heat to low, cover with a lid and leave to cook for 2 hours, stirring occasionally. After this time if there is still a lot of liquid, continue cooking for another 30 minutes without the lid on medium-low heat until it has reduced, it should be thick but still have some liquid. Taste and adjust the seasoning with salt and pepper.