Tuscan Style Meat Sauce (Ragu Toscano)
Serves: 3
Cecile Bahringer
1 January 1970
Based on User reviews:
63
Spice
58
Sweetness
43
Sourness
34
mins
Prep time (avg)
4.1
Difficulty
Ingredients:
2 tbsps
Extra-Virgin Olive Oil1 large
Carrot (minced)1 large
Celery (stalk, minced)110 g
Ground Beef110 g
Ground Pork1 cup
Red Wine1 tbsp
Tomato Paste1
SaltDirections:
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
4
Pour in the wine, bring to a boil, and cook until the wine has nearly evaporated
5
Add the chopped tomatoes, tomato paste, salt, and pepper
6
Reduce heat to medium-low, partially cover the pan, and simmer 2 hours until the sauce is very thick
7
Use a little water as needed if the sauce begins to look too dry