Elena's Ragu sauce - Tuscan style
Elena's Ragu sauce - Tuscan style

Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, elena's ragu sauce - tuscan style. It is one of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Ragù di carne is the classic Italian meat sauce and, while there are many different regional versions, this one has a Tuscan spin. As with most good Italian sauces, it starts with an Italian soffritto —finely chopped carrot, celery, and onion sautéed in olive oil—that is basically the same thing as the French mirepoix. How to make the Ragu Meat Sauce Mince thinly the onion together with the carrot and the celery, put all in a large pan and let it brown with the olive oil.

Elena's Ragu sauce - Tuscan style is one of the most well liked of recent trending meals in the world. It’s enjoyed by millions daily. It is easy, it’s quick, it tastes yummy. They’re nice and they look fantastic. Elena's Ragu sauce - Tuscan style is something that I have loved my entire life.

To get started with this recipe, we must first prepare a few ingredients. You can cook elena's ragu sauce - tuscan style using 13 ingredients and 11 steps. Here is how you can achieve it.

The ingredients needed to make Elena's Ragu sauce - Tuscan style:
  1. Get 400 g beef ground
  2. Get 400 g pork ground
  3. Get 200 g chicken liver
  4. Take 2 Italian sausages
  5. Get 3 onions
  6. Get 3 carrots
  7. Prepare 3 stalks celery
  8. Make ready 8 cloves garlic
  9. Take 3 tinns of peeled tomatoes
  10. Make ready 350 ml red wine
  11. Make ready 4 table spoons of extra virgin olive oil
  12. Get Salt
  13. Take Half chilli

Ragu, or meat sauce, was once reserved for special occasions, because, well, meat was reserved for special ocassions! According to the Fattoria's book, a woman's worth was judged by her ability to cook this special dish! Heat the olive oil in a large skillet over medium heat. Break the meat up into crumbles as it cooks.

Instructions to make Elena's Ragu sauce - Tuscan style:
  1. Key is to chop vegetables in the same size, and tiny
  2. Pour extra virgin olive oil plenty of them to almost 'fry' the vegetables. DON'T add salt now, as it takes out water from vegetables.
  3. Use bigger pan and high heat to almost burn the vegetables to add flavour. That's the surprising point, burn…. Once burn, add salt, a bit stronger.
  4. Take the skin of sausages out. Only spices used are from the sausages. Not liver here, yet.
  5. Add the meats into the pan with the vegetables
  6. Chop chicken liver into almost paste
  7. When the meats and vegetables get dark brown, add chicken liver. Tasting if enough salt!?!?
  8. Once mixed well, and colour changed, pour the red wine. Use good wines, with a bit of acidity
  9. Then, add tinned peeled tomatoes. Then, add a half piece of chilli.
  10. Use lower heat for an hour minimum. You might taste better the day after, even.
  11. When eating with pasta, use thicker pastas.

Long before ragù was a ubiquitous brand of spaghetti sauce in a jar, it was ―and is ― the basis for untold volumes of Italian goodness, from tagliatelle al ragù to lasagna to gnocchi to supplì, deep-fried rice balls stuffed with meat sauce whose mere existence is perhaps proof that a higher power actually exists. RAGÚ® is your source for a variety of delicious pizza and spaghetti sauces. Explore our vast selection of chunky, meat, mushroom, cheese sauces and more. Discover RAGÚ® for amazing spaghetti sauces and pasta recipes. Our selection includes delicious smooth, chunky, organic, cheese, and pizza sauces.

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