Easy Ragu Bianco

Serves 4–6

2 tablespoons / 30 ml olive oil (divided)	Brown ground meat		Simmer gently 2.5–3 hrs, stir occasionally	Add lemon juice & cream, finish with zest & rosemary
300 g / 10.5 oz ground pork		Return meat & pancetta, mix
300 g / 10.5 oz ground beef	Brown pancetta, remove
120 g / 4.2 oz pancetta, chopped	Soften onion, carrot, celery, fennel
1 onion, finely diced
1 carrot, finely diced
1 stalk celery, finely diced
2 teaspoons fennel seeds
5 garlic cloves, finely diced	Add garlic & herbs, cook 5 min
2 tablespoons / 6 g fresh rosemary, chopped
2 tablespoons / 6 g fresh sage, chopped
1.5 cups / 360 ml white wine	Reduce wine 3–4 min
1 cup / 240 ml whole milk	Add stock & milk, bring to simmer
2 cups / 480 ml chicken stock
0.5 tablespoon / 7.5 ml lemon juice
0.25 cup / 60 ml cream (optional)
Parmesan to finish
Fresh rosemary to finish
Lemon zest to finish

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