ItalianTuscan
Tuscan Ragù
by Federico Fusca Chef · 332K subscribers on YouTube
A classic Tuscan ragù made with beef, pork, sausage, and a soffritto of celery, carrot, and onion, simmered with tomato passata and concentrate for two hours. Served with tagliatelle and Parmigiano Reggiano.
- Difficulty
- medium
Ingredients
14 items- Celeryfor the soffritto
- Carrotfor the soffritto
- Onionfor the soffritto
- Olive Oilextra virgin olive oil
- Manzoground beef
- Maialeground pork
- SausageItalian sausage, removed from casing
- Rosemaryfresh rosemary
- Sagefresh sage
- Vino Rosso ToscanoTuscan red wine, half a bottle
- Tomato Passatatomato passata (strained tomatoes)
- Tomato Pastetomato concentrate (paste)
- Tagliatellefor serving
- Parmigiano Reggianograted, for serving
Method
- Prepare the soffritto: finely chop celery, carrot, and onion.
- Heat olive oil in a large pot and sauté the soffritto until softened.
- Add the beef, pork, and sausage (removed from casings) and brown well.
- Add rosemary and sage (a small bouquet or chopped) and stir.
- Deglaze with half a bottle of Tuscan red wine; cook until the alcohol evaporates.
- Add tomato passata and tomato concentrate; stir to combine.
- Simmer on low heat for about two hours, stirring occasionally, until the sauce thickens.
- Cook the tagliatelle according to package directions. Serve the ragù over the pasta and top with grated Parmigiano Reggiano.
Federico Fusca Chef
Home cook332K subscribers on YouTube256.5M total channel viewsSono Federico Fusca. Cucina italiana godereccia, ignorante e senza compromessi🔥 Ricette vere, creme illegali e piatti che spaccano. 👉 Iscriviti se ami mangiare sul serio.
