The mince from the supermarket was off. Looked perfectly respectable on the outside, even smelt OK. Almost. And then, as I broke it up into pieces before hurling into the pan, the entire inside was a greyish brown mush: to say it stank would be like saying Mount Everest is tall. (At least I hadn’t just chucked the mince in whole, only then to discover it was rotten.)
So the ragù very quickly became vegetable sauce instead.
Today’s learning experience however is to with the sofritto. Once it’s done, deglaze the pan with madeira. Yum.