Beef Short Rib Ragu - extra-virgin olive oil

Method

• Heat the olive oil in a Dutch oven or a high-sided pan over high heat.
• When the oil is hot, add the ground meat.
• Brown the meat over medium-high heat for 8 to 10 minutes, stirring to break up any lumps.
• Add the carrots, onion, celery, and garlic and cook until the vegetables are tender.
• Add the wine, stirring and scraping up any browned bits from the bottom of the pan.
• Meanwhile, put the tomatoes and their liquid through a food mill or puree in a food processor and strain to remove the seeds.
• Add the puree to the pot and bring to a boil.
• Add the bay leaves.
• Decrease the heat to low and simmer, uncovered, for 1 1/2 to 2 hours, or until the meat is quite tender, stirring occasionally to prevent sticking.
• While the ragu is cooking, make sure that the liquid in the bottom doesnt run dry and cause scorching.
• If the liquid evaporates before the meat is tender, add a little water and stir.
• When the sauce is finished, it should be a thick sauce with good body.
• Remove the bay leaves and serve.