400 gr. (14 oz.) Ground beef and pork meat
120 gr. (4,25 oz.) mortadella
300 gr. (10,6 oz.) pork sausage
160 gr. (5,65 oz.) celery
130 gr. (4,6 oz.) carrots
95 gr. (3,35 oz.) onions
700 gr. (24,7 oz.) tomato purée
Half glass dry white wine
8 basil leaves
3 tablespoon extra virgin olive oil
2 knobs of butter
method
1 - Scrape carrots, rinse them and cut them into chunks.
2 - Rinse celery stalks and cut them into chunks.
3 - Remove the peel from the onion slice it.
4 - Combine the vegetables in a chopper to obtain small pieces.
5 - Mince the mortadella and sausage in the chopper too.
6 - Put a large pan (preferably a clay one) over medium heat with chopped vegetables, and extra virgin olive oil, for about 5 minutes.
7 - Add the ground meat, the minced mortadella and sausage.
8 - Add two knobs of butter.
9 - Brown the meat over medium heat for about 30 minutes.
10 - Add the white wine and let it evaporate.
11 - Then add tomato purée too.
12 - Before covering the ragù add the basil leaves and a pinch of salt. Let simmer for about 2 hours or more over very low heat, stirring from time to time to avoid the meat to stick on the bottom of the pot.
