This Ragù Uses More Onions Than You Think Possible (and we’re obsessed)

Cut beef into big chunks.

Heat olive oil and lard in a pot over medium-high heat.

Brown the beef in the fat until sealed on the outside, avoiding boiling.

Add chopped celery and carrots to the browned beef and stir for 2-3 minutes.

Pour in white wine and add 3-4 bay leaves, then reduce heat and partially cover to let the wine evaporate.

Peel and chop a large amount of onions, enough to worry about fitting them in the pot.

Once the wine has evaporated, add the onions to the pot and sprinkle with salt to help them release water.

Cover and cook on low heat for 10-15 minutes until most of the water from the onions is released.

Stir the meat and onions together, adding more salt as needed, and cover again.

Cook on very low heat for a long time, up to 8 hours, until the ragu transforms.

After 2.5 hours, optionally add a teaspoon of tomato paste and melt it into the ragu.

Equipment Needed

Spice Level:

Allergens