White Ragù

Ingredients

• 1 kg high quality ground beef
• 200g pork sausage (optional)
• 300g chopped carrots
• 300g chopped celery
• 300g minced onions
• 1 glass white wine
• 500g vegetable broth
• 30g olive oil
• 2 tablespoons corn starch
• 1 teaspoon rosemary (chopped)
• Salt (about 15g, or to taste)

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Directions

1. Evaporate the Wine:
   • Bring wine to a boil in a pot for 5 minutes. Set aside.
2. Cook the Vegetables:
   • Heat olive oil gently in a large pan (do not fry).
   • Add chopped vegetables and a pinch of salt.
   • Cook on low heat for 20 minutes.
3. Add Meat:
   • Add ground beef and optional sausage.
   • Stir on high heat for about 5 minutes.
   • Add the wine and simmer 20–30 minutes until reduced.
4. Simmer with Broth:
   • Add vegetable broth and simmer at least 90 minutes.
   • Add water as needed if it gets too dry.
5. Finish with Cornstarch and Herbs:
   • Dissolve cornstarch in warm water, whisk, and add to ragù.
   • Stir in rosemary and additional salt if needed.