White Ragu Sauce (Ragù bianco)

Ingredients
100 gr (3.52 oz) Ground Beef
100 gr (3.52 oz) Ground Pork
100 gr (3.52 oz) Ground Veal
100 gr (3.52 oz) Peeled Sausage
500 ml (16.90 fl oz) Meat Stock
2 Chopped Carrots
1 Chopped White Onion
1 Chopped Celery Rib
1 Glass White Wine
Bay Laurel Leaves
Sage Leaves
Rosemary
Extra Virgin Olive Oil
Salt and Black Pepper

VIDEO RECIPE
White Ragu Sauce - Ragù bianco

Heat a large heavy-bottom saucepan over medium heat, once the pan is well heated, pour in abundant olive oil then add the onion, the celery, the carrots and let it brown for a couple of minutes
After 2 minutes add the rosemary, bay laurel leaves, sage leaves and cook for another 2 minutes

Add the ground meat, the sausage, 2 pinches of salt, ground black pepper. With the back of a spoon press the meat and let it cook for about 10 minutes then add the white wine and cook until it has completely evaporated, stirring frequently

Once the wine has evaporated, add half of the meat stock which must be hot and let the ragu simmer for about 1 hour. After about 10 minutes, reduce the heat to low and continue to simmer
Each time the stock is almost absorbed, add one ladleful at a time and if the sauce becomes is too dry, cover with a lid

When the ragu is ready, turn off the heat, remove the bay leaves, rosemary and sage. This ragu is perfect to spread on your tagliatelle or for a delicious pasta pie