Cook the beef and pork mince until there is some really good browning. The colour if just an indicator that we're going to get the flavour of the maillard reaction.

Deglaze the pan the the wine and scrape all the bits off of the bottom.

Return the onions and vegetable impasto to the pan. Add the passata and bring to a boil. Then pid the pan tightly and leave on the lowest possible light to seeth at barely a simmer for at least five hours.

#food #cooking #recipie #ragú