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Tuscan Style Meat Sauce (Ragu Toscano)

By: Kristin  
"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!"

Rating: This weblink has been rated 1 time with an average star rating of 4.0 Read Reviews (1)

Rate/Review | 318 people have saved this

Prep Time:
20 Min
Cook Time:
2 Hrs 20 Min
Ready In:
2 Hrs 40 Min

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Original Recipe Yield 4 servings
 

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 1 onion, minced
  • 1 large carrot, minced
  • 1 large stalk celery, minced
  • 4 ounces ground beef
  • 4 ounces ground pork
  • 1/2 cup red wine vinegar
  • 1 pound tomatoes, peeled and chopped
  • 1 tablespoon tomato paste
  • salt and black pepper to taste

Directions

  1. Heat the olive oil in a saucepan over medium-high heat. Cook the onion, carrot, and celery in the hot oil until the 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, cover, and simmer 2 hours until the meat is very tender. Use a little water as needed if the sauce begins to look too dry.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 234 | Total Fat: 14.5g | Cholesterol: 35mg

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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 21, 2009 by Leonda58 Supporting Member (Click to learn more about Supporting Membership)
I followed the recipe exactly and our family really enjoyed it. Would like to try it with... MORE

 
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