My Nonna's Ragù

Directions

1. 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.
2. 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.
3. 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.