A classic from northern Italy, ragù is the original Bolognese sauce served with pasta. This recipe sticks close to the original, needing a few hours of slow simmering for the beef to soften and flavours to blend.
Heat a large saucepan over a medium heat. Add the pancetta and fry for a few minutes until golden brown, then remove from the pan and keep to one side.
Add the butter along with the chopped vegetables and cook over a low heat for 10-15 minutes. Season the beef with salt and pepper and add to the vegetables, increasing the heat and cooking the beef until brown. Pour