Ragù is not just a sauce; it is a culinary tradition and the art of slow cooking. The base is a traditional soffritto of onion, carrot, and celery, which forms the aromatic foundation for the meat. Slow simmering allows the meat to become incredibly tender, and the flavors from the wine, tomatoes, and herbs to meld into a complex, rich taste. The result is a thick, substantial sauce that pairs perfectly with wide pappardelle pasta.
When preparing this dish, pay attention to the quality of the meat and don't rush the cooking process. The longer the ragù simmers, the better its flavor. It's great to prepare it in advance, as the flavors are even more intense the next day. It is served generously sprinkled with Parmesan cheese and is a perfect meal for a Sunday lunch or special occasions.
In a large, heavy-bottomed pot, sauté the finely chopped onion, carrot, and celery (soffritto) in olive oil for about 10 minutes until they soften. Add the minced meat and stir constantly until it is browned and broken into smaller pieces.
Season the meat with salt and pepper. Pour in the red wine and cook until it has completely evaporated (the alcohol has cooked off). Then, add the tomato passata and beef broth. Stir and bring to a simmer.
Reduce the heat to the lowest setting and simmer the ragù covered for at least 2-3 hours, stirring occasionally. The longer the sauce cooks, the better all the flavors will meld together. The sauce should be thick, and the meat should be falling apart. If it becomes too thick, you can add a little more broth.
Cook the pappardelle in salted water 'al dente'. Drain them and mix them directly into the ragù sauce. Stir well to coat the pasta with the sauce.
Serve hot, sprinkled with freshly grated Parmesan cheese.