Ragù bianco

Name: Ragù bianco
Total time: 5400 s
Yield: 8 servings
Cuisine: British
Ingredients: 300 gr Sausage; 120 gr Celery; 120 gr Onions; 120 gr White Wine; Rosmary; Bay leaves 4; Salt; 500 gr Minced beef; 200 gr Bacon; 120 gr Carrots; 2 cloves Garlic; Olive oil; 6 leaves Sage; Pepper; Water

Sof @cook_21591546

I usually make 8 potions of this, separate them and then froze them so can use at a later date. #mycookbook

Sof @cook_21591546

I usually make 8 potions of this, separate them and then froze them so can use at a later date. #mycookbook

Saved

Ingredients

90 min

8 servings

300 grSausage
120 grCelery
120 grOnions
120 grWhite Wine
Rosmary
Bay leaves 4
Salt
500 grMinced beef
200 grBacon
120 grCarrots
2 clovesGarlic
Olive oil
6 leavesSage
Pepper
Water

Saved

Steps

90 min

1

In a large pot, warm the olive oil. Then add the garlic cloves and let them soften. Then add the minced celery and minced carrots. Add the chopped onion, mix and let it cook for a few minutes.
2

Mince the sage and the rosmary, add to the pot. Also add the bay leaves and let it cook
3

Cut the bacon in cubes and add it to the vegetables while mixing.
4

Remove the skin from the sausage, mince it and add it to the pot. Add the minced beef and mix to reduce it. Cook for a few minutes
5

Remove the garlic and the bay leaves. Add the wine. When the wine is evaporated, add some hot water, salt and pepper and let it cook for 1 hr with weak flame
6

Add water when required (if the sauce gets too dry).
7

After one hour, switch everything off and it's ready.
8

For the ragù with tomato sauce (bolognese), follow the same steps, just add tomato sauce after the water.
9

For a vegetarian alternative, do not use the meat, but add 500 gr of the vegan mince (like the quorn one) and the tomato sauce