As its impossible for me to write down a recipe on how I make a ragu sauce, I decided instead to make a flowchart with two feed options. For the minced meat I often use beef, lamb or wild boar. Sometimes I use a mix of minced beef and minced pork (common in Sweden). Lamb works especially well with the anchovy version and the beef with the ancho flavor. Sometimes I add one or two vegetables to the sauce, such as eggplant, carrot, parsnip, celery etc. For both options I add some stock, either my own or the vegetable base from “better than bouillon”  (organic). If the sauce at the end needs a touch of ‘bite’ or sweetness, you can season with some paprika powder or/and brown sugar.

Serve with your favorite pasta and top with fresh grated Parmesan.