Tuscan Style Meat Sauce Ragu Toscano Recipes

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RAGù



Ragù image

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

1,1 pounds/lb. (500 gr) of beef mince
0,66 pounds/lb. (300 gr) of pork sausage
0,33 pounds/lb. (150 gr) of pancetta
1 can (10,5 oz / 300 gr) of tomato sauce
1 stalk of celery
1 carrot
1 golden onion
8 ½ oz (250 gr) of white wine
33 oz (1 liter) of meat broth
2 tablespoons of tomato paste
4 tablespoons of extra virgin olive oil
1 large pinch of salt
pepper to taste

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)



Tuscan Style Meat Sauce (Ragu Toscano) image

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

2 tablespoons extra-virgin olive oil
1 onion, minced
1 large carrot, minced
1 large stalk celery, minced
4 ounces ground beef
4 ounces ground pork
½ cup red wine
1 pound tomatoes, peeled and chopped
1 tablespoon tomato paste
salt and black pepper to taste

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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  • Finely chop the carrots, celery, parsley and onion. Use a good sharp knife, and reduce the vegetables in a fine mince. We call this battuto in Italy, while the French call it mirepoix. If you prefer to use a food processor - even my grandma has abandoned her cutting board and mezzaluna for a vegetable chopper - do it in several times. First chop the celery, parsley and carrot, then the onion, just enough to finely shred it. Careful not to reduce the onion in a mush.
  • Cover the bottom of a pot with extra virgin olive oil. Add the finely chopped vegetables. Add also a generous pinch of salt: this will help you to cook the vegetables without burning them, as the salt will extract the moisture from the vegetables.
  • Cook over a low heat for about ten minutes, stirring often. The battuto will be happily sizzling, do not burn it or darken it too much. Now that the battuto is stir fried in the olive oil, we call it a soffritto.
  • Move the pot over medium heat and add the ground beef and pork. Stir with a wooden spoon to break the meat into smaller pieces and mix it into the soffritto. Stir continuously and scrape the ground meat from the bottom and the sides of the pot with a wooden spoon. It will take at least 20 minutes to get to the right cooking point. The meat will release some liquid, so brown it until the liquid has been completely absorbed, and the meat is nicely browned. Now season with salt and pepper.


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