Laura’S Ragù

1. 1

   Prepare the onion, carrot, and celery and chop them finely.

2. 2

   Place the oil in a terracotta saucepan and add the chopped vegetables.

3. 3

   Cook for a few minutes on medium heat. The vegetables must not brown.

4. 4

   Add the ground meat, the crumbled sausage, and the mushrooms, chopped finely.

5. 5

   Saute on medium heat, stirring with a wooden spoon.

6. 6

   As soon as the liquid from the meat has been absorbed, add the Vin Santo and allow it to evaporate completely on medium/high heat, while stirring continuously.

7. 7

   Add the tomato puree and the water, season with salt, and stir well.

8. 8

   Place the saucepan on the small burner with the heat diffuser.

9. 9

   Cover with a lid leaving it slightly ajar and simmer for approximately 2-2 1/2 hours, stirring occasionally.

10. 10

    When the ragu is thick, turn off the heat and add a few basil leaves.

* Per serving · 4 servings · Values may vary.