Substitute for dry white wine?

I'm making a ragu with ground pork, mortadella, crushed tomatoes, etc. It calls for 1 cup of dry white wine, of which I have done. I do have Dolin vermouth, or red wine, or should I just use chicken stock? What say you?

Serious Eats Newsletters

Keep up with our latest recipes, tips, techniques and where to eat!

Comments

Comments can take up to a minute to appear - please be patient!

Previewing your comment: