No Wine? No Problem - Here's How To Braise Meat Without It - Tasting Table
"The stock is really the most important element. Wine adds complexity and acid. Stock bolsters the meaty taste of your protein, doubling up on its natural umaminess."
Ground meat isn't your only option; instead of just using ground pork, Secchi enriches his ragù with pork sausage and ground prosciutto for deep flavor.