Dice the carrot, onion, and celery finely. In a large frying pan on medium heat, add a little olive oil, then add the carrot, onion and celery, saute slowly until softened. (This is called a Soffrito)
On medium-high heat, Add the ground beef and pork, stir and cook until brown.
Add the red wine, cook until the wine has reduced.
Add the passata, tomato paste and beef stock, along with a little salt and pepper. Give it a stir. It should start bubbling.
Reduce heat to low, pop on the lid and cook for 4 or so hours.
Check the ragu periodically and give it a little stir. Enjoy the beautiful aromas that will fill your home!
Once you're ready to eat, cook your pasta in salted water as per the packet instructions, Damiano would always suggest doing a minute of 2 less to ensure it is Al Dente!
Stir your drained pasta into the ragu, plate it up and top with grated parmesan.
MERRYMAKER TIP
Freeze your leftover ragu, future you will thank you!