First of all, peel and chop the carrot, celery and onion.

Sauté them for a few minutes in a thick-bottomed saucepan together with the oil, then add the minced meat and sausage (after having removed the casing and crumbled) and leave to flavor.

Deglaze with the wine and, once it has evaporated completely, add the broth, milk and rosemary, cover with the lid and cook for at least 40 minutes.
When cooked, season with salt and leave to reduce without a lid on a high flame.

The white sauce is ready, you just have to dress the pasta or prepare a nice lasagna.

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