Tuscan Style Meat Sauce (Ragu Toscano) |
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Prep Time: 30 Minutes Cook Time: 140 Minutes |
Ready In: 170 Minutes Servings: 4 |
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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! Ingredients:
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 |
1/2 cup red wine |
1 pound tomatoes, peeled and chopped |
1 tablespoon tomato paste |
salt and black pepper to taste |
Directions:
1. Heat the olive oil in a saucepan over medium-high heat.
2. 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.
3. 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.
4. 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.
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