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White Ragu

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Adjust Servings:
300 gr Minced beef
300 gr Minced Pork
1 Red Onion
1 Celery
1 Carrot
just enough Sage
just enough Rosemary
1 glass and a half White Wine
1 litre Broth

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White Ragu

Real Tuscan Cousine


    The most appetizing Ragu ever !

    • Serves 6
    • Medium




    This Ragu is my favorite and I love eating it with “Pici” Pasta. Delicious!

    We need the same ingredients of the classic Tuscan Ragù but we add white wine instead of red one.

    We need minced beef, minced pork, onion, carrot, celery, salt, and white wine. We prepare separately a litre of broth that we will add at the end of cooking.

    Follow the Steps below and tell me what you think after having taste it !



    10 minutes

    Herbs preparation

    Minced roughly the onion, celery, carrot.
    Cover the botton of a saucepan with extra virgin olive oil and add the herbs mixture. Let stay until it softens up.

    30/40 minutes

    Adding meat and cooking

    Add the meat, stir vigorously with a wooden spoon and lower the heat.
    Minced a clove of garlic, sage and rosemary and add to the meat. Season with salt. Stir and pour a glass and a half of white wine.
    Let simmer until the liquid is reduced.


    Adding broth and finish cooking

    During the preparation you have to prepare a litre of broth that we need at this point of the recipe.
    Pour all the broth and cook at a medium heat without cover the saucepan. Don't let soak up all the liquid. You can taste and adjust in salt if necessary.
    You can use this delicious sauce to flavour any kind of pasta, even if I recommend you to try with "Pici". (Soon the recipe for the fresh ones).

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