Tuscan Ragù
Ingredients
Recipe by Dena Fenza. This hearty and flavorful Ragù sauce is very typical to what you might find at a restaurant in Tuscany. Despite the long cooking time it is very easy to put together. In Italy, a “ragù” sauce means that it has meat. When you are in Tuscany and ask a local what meat they put in their ragù, the answers will vary. If you find yourself in Tuscany, the ragù on the menu will very likely contain Wild Boar! But since wild boar is not readily available in the US, Dena's version calls for a combination of beef and pork. Tuscan ragù is often served with tagliatelle pasta, thick wide noodles that will hold up to the hearty sauce. Our Traditional Egg pasta is actually made in Tuscany—organic, slow dried, and cut with bronze dies—it's the real thing perfect for an authentic recipe like this!
Instructions
- In a food processor combine the carrots, celery (including leaves), and parsley and pulse. Then add in the onion and pulse until the entire mixture is nice and chopped up.
- Heat the oil in a large frying pan. Add in the mixture from the food processor and cook for 10 minutes. Season with 1 teaspoon salt.
- Add the pork and beef, and brown it, breaking it up as it cooks. Be sure that there is no more pink within the meat.
- Add the red wine and cook until most of the liquid has almost evaporated. Make sure you scrape the bottom of the pan as you do this. All those brown bits give the sauce great flavor.
- Add in the tomato paste and mix well. Cook for 2 minutes.
- Add the pureed tomatoes to the saucepan.
- Season with 1 teaspoon salt and pepper.
- Then add in the bay leaves, fresh rosemary, and the Pecorino cheese rind. Cook on low for about 1 ½ hours. Boil your pasta, combine with sauce, and serve.
Serves 8