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
- Evaporate the Wine:
- Bring wine to a boil in a pot for 5 minutes. Set aside.
- 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.
- 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.
- Simmer with Broth:
- Add vegetable broth and simmer at least 90 minutes.
- Add water as needed if it gets too dry.
- 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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