A process for the production of a base for ragù or stuffings, comprising minced meat and vegetables, comprising a step a) of subjecting minced meat and optionally minced or chopped vegetables and optional complementary ingredients to a blanching in water at a temperature of 90°-100°C for about 4-8 minutes and a subsequent step b) of browning said blanched minced meat and optionally said blanched vegetables and complementary ingredients.
