Ingredients

• 1 onion
• 2 carrots
• 2 celery stalks
• 1 lb (454 g) ground beef
• 1/2 cup (120 ml) dry red wine
• 1 cup (240 ml) beef broth
• 12 oz (340 g) canned tomatoes or whole tomatoes

Steps

1. Sauté onions, carrots, celery.
2. Add beef until cooked.
3. Add wine, broth, tomatoes.
4. Simmer until thick (1.5 to 2 hours).

Notes

Healthy pinches of salt as you go. Optional to use 1/3 ground pork and 2/3 ground beef.

Pairings

• Wine: Sangiovese (Chianti Classico) – acidity cuts the fat and meets the tomato; Lambrusco di Sorbara (dry) – the traditional Emilian partner; bubbles reset the palate between bites
• Beer: Märzen – toasty malt for the meat and the carrot sweetness; Amber Lager – clean, soft, doesn't compete with the ragù