Instructions:
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Peel and finely chop the onion, carrot, and celery.
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Heat the oil in a pot and sauté the vegetables over medium heat for a few minutes, stirring often.
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Add the ground horse meat to the pot and cook for 5 minutes, stirring occasionally and breaking up the meat into small pieces.
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Pour in the red wine, increase the heat, and let the alcohol evaporate.
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Add the tomato puree and half a cup of water (about 120 ml), and stir well. Once the mixture begins to boil, lower the heat. Cover the pot with a lid slightly ajar (or completely if your lid has a steam hole) and cook the ragù for 3 hours, stirring occasionally and adding water if necessary to maintain the right consistency (it shouldn't be too thick).
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Once cooked, season with salt and mix well.
Serve your horsemeat ragù with pasta, polenta, or as desired. Enjoy!