Grab your largest, deepest saucepan and get ready to cook! Heat the olive oil over a medium heat and throw in the onions, carrots and celery. Toss them around to coat them nicely in the oil, and cook until the onion becomes translucent (around 3 - 5 minutes) and everything softens.
3 carrots, 2 onion, 2 tbsp olive oil, 2 celery stalks
Now turn add your beef and pork mince and stir stir stir to loosen and cook through. Add the nduja pieces and continue to cook. They'll soften and disappear into the sauce as everything cooks, you can also use the back of your spoon to loosen the pieces and help it along.
700 g beef mince, 300 g pork mince, 150 g Nduja salumi paste
Pour in the red wine and stir until mixed through evenly. Now cook uncovered on medium high heat until all the liquid has evaporated (around 20 - 30 minutes), stirring every so often so nothing sticks to the bottom and burns. Tip: You'll know when it's ready, as it will start to "sizzle" louder when there is no more liquid, telling you it's ready for the passata!
1 cup red wine
Pour in the passata then season with salt and pepper and throw in the cloves. Stir once more so everything is nicely mixed.
1.5 L passata, Salt and pepper, 4 cloves
Lower the heat to a slow simmer and cook uncovered for 2 hours, stirring occasionally and tasting until you're happy with the flavour and consistency. Cook shorter for a saucier texture, or longer for a dryer ragu.
Serve with al dente tagliatelle or fettuccini, and don't forget to sprinkle with freshly grated Parmesan cheese. Optionally garnish with freshly chopped basil leaves. For an even deeper flavour, allow to cool and store in the fridge overnight, then reheat the next day for dinner!
pasta, parmesan cheese, fresh basil leaves