To prepare the ragù according to Orietta Berti’s recipe, start with the vegetables: wash, peel, and chop the carrot, peel and chop the onion, and finally chop the celery. Dice the pancetta and heat a large pot with a drizzle of extra virgin olive oil and butter. After a few moments, add the chopped vegetables and pancetta. Brown everything thoroughly.
Add the ground beef to the saucepan and deglaze with the wine over high heat. Once the alcohol has evaporated, add the tomato puree, thin with a cup and a half of water, and cook for at least 6 hours over very low heat. Season with salt and pepper halfway through cooking.
Stir occasionally and add bay leaves and sage to flavor the ragù. Once cooked, toss the pasta with this flavorful ragù and serve immediately.
