Prepare the vegetable broth with water, carrots, celery and onions in a pot, or use a stock cube.
In a saucepan, sauté diced carrots, celery and onions in a drizzle of oil together with rosemary, sage and bay leaf.
Add the pancetta and, once it has released its fat, add the sausage and the ground meat.
Break up the meat with a cooking spoon and deglaze with the 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 over 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, pancetta and the broth already provide enough seasoning to the dish.
Italy, 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 |
