Ragù bianco alla bolognese tradizionale

Ingredienti

• 2 tablespoons olive oil
• 1/2 cup (64 grams) onion (finely chopped)
• 3/4 cup (80 grams carrot) peeled and finely chopped
• 1/4 cup (35 grams) celery finely chopped
• 1 teaspoon salt
• 1 pound (453 grams) ground beef
• 1/2 pound (226 grams) mild Italian sausage meat
• 1 1/2 tablespoons flour
• 3 garlic cloves (peeled and chopped)
• 1 teaspoon fresh rosemary (chopped)
• 4 sage leaves (chopped)
• 1 cup dry white wine
• 1 1/2 cups (400 ml) beef stock/broth

Preparazione

1. 1

   To a high-sided sauté, pan add the oil over medium heat. When the oil is hot, add the onion, carrot and celery and a little of the salt. Cook for 5 minutes until they start to soften.

2. 2

   Turn up the heat to medium-high, add the beef and sausage and rest of the salt. Cook, breaking up the meat until lightly browned. Add the garlic, rosemary and sage, cook for 1 minute. Sprinkle in the flour and stir to mix well. Cook for a minute.

3. 3

   Add the wine and cook until it starts to evaporate. Add the beef broth and bring to a simmer. Cook for 30 minutes until thickened but still a little saucy. Taste for seasoning and add more salt if needed (this will depend on how salty your stock/broth is).