Wash and dry the vegetables, then peel the onion and carrot. Roughly chop everything with a knife. Sauté the vegetables in a pan with the olive oil and cook gently for 10 minutes until softened.

After 10 minutes, increase the heat and add the ground beef. Brown well for at least 45 minutes, stirring often. Then add the chopped rosemary, salt, pepper, and nutmeg, and cook for another 10 minutes. Add the bay leaves, a ladle of hot broth, and mix well.

While the meat is cooking, put the tomato paste in a saucepan and thin it with a few ladles of hot broth that you’ve brought to a boil. (If you want to see how I make tomato paste, you can find the recipe on my profile.) Click the link ➡️ https://cookpad.wasmer.app/it/ricette/13500013-strattu-estratto-di-pomodoro%F0%9F%8C%B7

Pour the meat into the warm tomato paste and add the rest of the broth. Cook for about 2 hours, until the ragù has thickened.

To make our Sunday lunch even better, I made tagliatelle. (If you want to see how I make tagliatelle, you can find my pappardelle recipe on my profile—the process is the same.) Click the link ➡️ https://cookpad.wasmer.app/it/ricette/12176089-pappardelle-fatte-in-casaa-modo-mio-%F0%9F%8C%B7