Tuscan Style Meat Sauce Ragu Toscano Recipes
RAGù
The ragù is perhaps, together with pesto sauce, one of the most popular condiments of the Italian cuisine all over the world. It's one of those Italian recipes passed from generation to generation in every family, which treasured jealousy the tricks of its own special version. Although known as "bolognese" - litterally from Bologna, in Emilia Romagna region - ragù is prepared throughout all Italy from the north to the south, with small differences that make it unique in each of its variations.
Provided by theitaliansauce
Time 3h20m
Number Of Ingredients 13
Steps:
- To prepare the ragu start to peel the carrot with peeler or a knife, so as to remove the outer layer; do the same with a rib of celery, also removing the top and the bottom part of the stem, including leaves that will not be used for this preparation. Remove the outer layer of the onion and then cut it all into small cubes of uniform size and shape, in a way to ensure a perfect cooking. In a large saucepan with thick bottom pour the extra virgin olive oil and let it heat up. Add the diced celery, carrot and onion and cook for 15 minutes until the onion are slightly transparent and begins turning a golden color. Add the bacon, stir and cook for a few minutes. Add the minced meat, mix well all the ingredients together and let it cook over high heat for a few minutes. Deglaze with white wine, stir well and cook until the liquid has almost completely evaporated and the bottom will be dry, in this way you'll make evaporate the alcohol while maintaining only the aroma of the wine.In the meantime mix the tomato paste with half a glass of hot meat broth, in order to melt it. When the wine has evaporated add the broth in which you have melted the tomato paste, and add the tomato sauce; stir well and cover the pot with a lid. Now turn down flame on the stove at the lowest setting and cook for an hour. After an hour add salt and pepper and a few ladles of hot broth into the sauce, it's important to use only hot broth -and not cold- to avoid the interruption of the cooking of the sauce; cover with the lid and cook for another 3 hours, stirring occasionally with a wooden spoon so that the ragù does not stick to the bottom. If you see that the ragù sauce dries too much during the cooking, add a ladle of hot broth when needed.
Nutrition Facts : ServingSize 4 people
TUSCAN STYLE MEAT SAUCE (RAGU TOSCANO)
I learned this recipe from an Italian chef in Florence. It is a wonderful meat sauce of ground beef and pork, originally served over a homemade ricotta and eggplant ravioli. It's great over spaghetti and fettuccini as well!
Provided by Kristin
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Meat Sauce
Time 2h50m
Yield 4
Number Of Ingredients 10
Steps:
- Heat the olive oil in a saucepan over medium-high heat.
- Cook the onion, carrot, and celery in the hot oil until the vegetables are tender and the onion has begun to brown around the edges, about 5 minutes.
- Stir in the beef and pork; continue cooking and stirring until the meat is brown and crumbled, about 5 minutes. Pour in the wine, bring to a boil, and cook until the wine has nearly evaporated.
- Add the chopped tomatoes, tomato paste, salt, and pepper. Reduce heat to medium-low, partially cover the pan, and simmer 2 hours until the sauce is very thick. Use a little water as needed if the sauce begins to look too dry.
Nutrition Facts : Calories 250 calories, Carbohydrate 13.5 g, Cholesterol 35.5 mg, Fat 14.5 g, Fiber 3.2 g, Protein 11.8 g, SaturatedFat 3.8 g, Sodium 96.9 mg, Sugar 7.2 g
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- Start making the soffritto by finely chopping the onion, carrot and celery or if you don't want chunks in the sauce, you can use a mixer until they're finely shredded.
- Add 2-3 tbsp of EVO oil in a large pot and add the soffritto. Turn on the medium heat and cook until they become really soft (do not brown).
- Add the ground meat and the sausages and turn the heat to high and cook until the meat changes color, then add salt and pepper to season the meat. Finally pour the wine and let evaporate the alcohol.
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