Pasta Al Ragu Bianco

Summary

Ingredients

• 600 g meat, mixed, (beef, pork, chicken, mixed oulash as well)
• 1 large onion (s)
• 1 large carrot
• 1 stick celery
• 2 cloves, or 1 pinch ground cloves
• salt and pepper
• 300 ml broth, any kind
• 1 dash olive oil
• 1 shot white wine
• 500 g pasta, your choice (taliatelle, pappardelle, reinette, spahetti)

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Instructions

1. Cut the vegetables into small cubes and the meat into narrow, elongated strips (approx. 3 X 1 X 1 cm).
2. Heat the olive oil in a pan and sauté the vegetables in it (soffritto). When the vegetables are tender, add the cut meat and sear them over medium heat for 3-4 minutes. Be careful not to burn the vegetables.
3. Now deglaze with white wine. When the wine has evaporated, add the stock, cover with a lid and cook on the lowest setting for 1.5 hours. Turn it occasionally and make sure that there is always enough liquid so that it does not burn. At the end of the cooking time, the meat should be nice and soft and juicy. If not, cook a little longer. Towards the end of the cooking time, cook the pasta according to the instructions on the packet.