Meat to Ragù

Pour the extra virgin olive oil and lard in a shallow pan capacious, then add the pancetta and the chopped onion. Start cooking over very low heat, allowing the fat to slowly heat and the onion to begin to soften without browning. The stock is ready to receive the meat when the onion appears soft and glossy.

Combine the first cut of beef, the tracchiolelle and the pork ham or the eye of round beef; alternatively, use the leftover pork butt or strips intended for braciolone. Brown slowly, turning all the pieces frequently, so that the surface is evenly flavored without burning the bottom.

Baste the meat with a little red wine whenever the liquid starts to dry out, then let it evaporate completely before adding more. Continue cooking over very low heat for about two hours, stirring frequently. The process is complete when the onion has almost melted and the wine's aroma is no longer pungent.

Raise the heat, season with pepper and pour in the tomato sauce, if used, previously diluted in a little boiling water. Leave it gently sauté for about fifteen minutes, stirring carefully. The sauce should appear well-blended, warm, and slightly thickened, with a steady but not aggressive boil.

Join the tomato paste Add the tomato paste in two or three batches, without diluting it, allowing each addition to simmer before proceeding with the next. Keep the heat high and stir to prevent the tomato paste from sticking. After about half an hour, the paste should have a deep color and a cooked, non-acidic aroma.

Pour hot water until the meat is covered, then lower the heat and cover the shallow pan. Maintain a slow and prolonged cooking, checking from time to time that the ragù sobbollisca senza asciugarsi troppo rapidamente. La salsa dovrà ridursi gradualmente, concentrando il sapore delle carni e del fondo.

Prosegui la cottura a shallow pan coperto finché la salsa risulta ristretta, lucida e di colore scuro. Nel frattempo verifica la cottura della carne, che deve risultare cotta e tenera. Quando la consistenza è raggiunta, estrai la carne dal shallow pan per evitare che prosegua la cottura oltre il necessario.

Rimetti la carne nel shallow pan soltanto nei venti minuti finali. Lascia che si riscaldi e si insaporisca nel ragù, mantenendo una fiamma bassa e un bollore delicato. Al termine, la salsa dovrà aderire alla carne e presentarsi densa, scura e brillante, pronta per condire lasagne, rigatoni, ziti, zitoncini o gnocchi.