Ragù di Casa Fusca

Method

1. Prepare the soffritto: finely chop celery, carrot, and onion and sauté in olive oil.
2. Add the beef, pork, and sausage, along with an aromatic bouquet of rosemary. Brown the meat well.
3. Deglaze with half a bottle of Tuscan red wine.
4. When the alcohol has evaporated, add tomato passata and tomato concentrate.
5. Cook over low heat for two hours.
6. Serve with tagliatelle and plenty of grated Parmesan cheese.