Ingredients
- 1kg 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 (broken into small pieces)
- Salt to taste
Directions
- Boil the wine for 5 minutes to evaporate the alcohol and set aside.
- Heat olive oil in a large pan. Add chopped vegetables with a pinch of salt, stirring occasionally, and cook for 20 minutes over low heat.
- Add ground meat (and sausage, if using) and stir over high heat for 5 minutes.
- Pour in the wine and simmer for 20–30 minutes, until the mixture dries slightly.
- Add the vegetable broth and simmer for at least 90 minutes. Add water as needed to keep it moist.
- Mix corn starch with a ladle of warm water, whisk, and pour it into the ragu.
- Stir well, add rosemary, and adjust salt if needed.