This recipe is courtesy of Massimilano Migliorelli (Max), an amazing private chef who prepares and serves fabulous local dishes in memorable dinners at Casa Pace e Gioia. He advises to cut the vegetables in large quantities and freeze them in a bag so when you need some, you have them already prepared.
Put olive oil in a large pot and heat the onions, carrots, and celery on medium, stirring often, until they have softened.
Add the 500 grams of minced meat mixture to the pot and brown it.
Add the white wine and salt, pepper, marjoram, red pepper, and cloves.
After about a minute, pour a liter of tomato puree and mix well. Stretch everything with a half a liter of water.
Cook over low heat for an hour and a half.
Add it to the pasta of your choice and top with freshly-grated Parmigiano-Reggiano. Pair with a Marche Rosso Piceno wine.
Max also says you can make Lasagne using this sauce. Buy ready-made layers of pasta, put them in a casserole dish with extra-virgin olive oil at the base. On each layer of lasagne, put ragù, grated parmigiano and a béchamel sauce. You could also add mozzarella cheese. After 5-6 layers, top with abundant freshly-grated parmigiano and put in the oven at 350° until the top is a consistent crust.
Buon Appetito!
6 servings