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Prepare the vegetable broth with water, carrots, celery, and onions in a pot, or use a stock cube.
In a saucepan, sauté the diced carrots, celery, and onions with 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 minced meat.
Break up the meat with a wooden 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 needed to prevent it from drying out too much.
At the end of cooking, let the ragù cool covered in the pot before serving.
Saucepan
Wooden spoon
Store in the refrigerator in an airtight container for up to 3 days.
Do not add salt, as the sausage, pancetta, and broth already give the dish enough saltiness.
Italia, Emilia Romagna
| Energy (kcal) | 173.77 |
| Carbohydrates (g) | 1.48 |
| of which Sugars (g) | 1.42 |
| Fat (g) | 13.69 |
| of which Saturates (g) | 4.96 |
| Protein (g) | 6.79 |
| Fiber (g) | 0.32 |
| Sale (g) | 0.2 |
