Super Tasty Ragù

Prepare the vegetable broth with water, carrots, celery, and onions in a pot, or use a kitchen stock cube.

In a saucepan, sauté diced carrots, celery, and onions in a little oil along with rosemary, sage, and bay leaves.

Add the pancetta and, once the fat has rendered, add the sausage and the ground meat.

Break up the meat with a wooden spoon and deglaze with red wine.

When the alcohol has evaporated, pour in the tomato passata, 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.