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Traditional Tuscan Ragù

  • Traditional Tuscan Ragù

    Serves: 4 people
    Cooking time: 190 minutes

    500g Minced beef 500 g
    250g Minced pork meat (very fatty)
    500g Tomato passata
    50g Celery
    50g Onions
    50g Carrots
    250ml Red Wine
    2 Bay leaves
    Extra virgin olive oil
    Ground black pepper to taste

    To prepare the ragù sauce, start by finely chopping the celery, peeling and trimming the carrots and peeling the onions.

    Then pour a glug of olive oil into a large saucepan and add the chopped mixture. Fry for about ten minutes over a gentle heat while stirring, from time to time, until softened.

    Once the time has passed, the soffritto should be withered and the bottom of the pan should be dry. Add both minced meats and season to taste. (At this point, I usually add 2 bay leaves to give flavour)

    These should also brown slowly, stirring occasionally. Initially, all the juices will come out. Once the meat is nice and brown, you can add the red wine which will help the meat from cooking further.

    As soon as the alcohol has evaporated, add the tomato passata.

    Stir and leave to cook over medium-low (more low than medium!) heat for about 3 hours. At the end of cooking, the result should be a dense sauce packed full of flavours.

    Recipe Download

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