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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)

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.

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