Ingredients

• ●1 pound ground meat (beef, pork, or veal, or a combination)
• ●1 medium onion
• ●2 carrots
• ●2 celery stalks
• ●2 tablespoons olive oil
• ●1/4 cup apple cider vinegar
• ●4 cups broth (chicken or vegetable)
• ●1/2 cup plain yogurt (full-fat or Greek)
• ●2 tablespoons butter
• ●to taste Salt
• ●to taste pepper
• ●to taste Fresh parsley

Instructions

1. 1In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat. Add the ground meat and cook, breaking it up with a spoon, until browned. Drain off any excess fat.
2. 2Add the chopped onion, carrots, and celery to the pot. Cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes.
3. 3Pour in the apple cider vinegar, scraping up any browned bits from the bottom of the pot. Let it simmer for a minute or two to reduce slightly.
4. 4Add the broth to the pot. Bring to a simmer, then reduce the heat to low, cover, and cook for at least 1 hour, or up to 2-3 hours, stirring occasionally. The longer it simmers, the richer the flavor will be.
5. 5In a separate bowl, temper the yogurt by whisking in a few tablespoons of the hot sauce from the pot until smooth. This prevents the yogurt from curdling when added to the hot sauce.
6. 6Stir the tempered yogurt and butter into the sauce. Season with salt and pepper to taste. Simmer for another 5 minutes to allow the flavors to meld.
7. 7Serve the Ragu Bianco over your favorite pasta, polenta, or as a base for other dishes. Garnish with fresh parsley before serving.