TUSCAN STYLE MEAT SAUCE (RAGU TOSCANO)
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
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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