Prepare the vegetable broth with water, carrots, celery, and onions in a pot, or use a bouillon cube.
In a saucepan, sauté diced carrots, celery, and onions with a drizzle of oil along with rosemary, sage, and bay leaf.
Add the bacon and, once the fat is released, add the sausage and minced meat.
Break up the meat with a cooking spoon and deglaze with red wine.
When the alcohol has evaporated, pour in the tomato puree, two ladles of vegetable broth, and the tomato paste.
Cover with a lid and cook on low heat for at least 2 hours, preferably 3 hours if possible.
Stir the sauce every 15 minutes and add broth if necessary to prevent it from drying out too much.
At the end of cooking, let the ragù cool covered in the pot before serving.
Saucepan
Cooking spoon
Store in the refrigerator in an airtight container for up to 3 days.
Do not add salt, as the sausage, bacon, and broth already provide saltiness to the dish.
Italia, Emilia Romagna
| Energy (kcal) | 94.65 |
| Carbohydrates (g) | 4.31 |
| of which Sugars (g) | 4.31 |
| Fat (g) | 6.18 |
| of which Saturates (g) | 2.08 |
| Protein (g) | 1.21 |
| Fiber (g) | 0.81 |
| Sale (g) | 0.02 |
