Recipe 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!"
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extra-virgin olive oil
1 large stalk
tomatoes, peeled and chopped
salt and black pepper to taste
I followed the recipe exactly and our family really enjoyed it. Would like to try it with some garlic and fresh basil next time.
It came out a little too vinegary for my taste. If I made it again, I'd probably use red wine instead of red wine vinegar. Also, a tip, mince all the veggies in a food processor the night before you cook, to ease up on the prep time.
In the end, we liked this sauce but it needed a little help. Because of the confusion in the ingredients I had to make some changes. The ingredients call for red wine vinegar, but the directions say to add the red wine. Hmm, I chose to go with the vinegar but used half the amount. I was worried about the acidity of the tomatoes and the vinegar so I added two large bay leaves at the start of the simmering time. After an hour of simmering, I tasted and the sauce needed a boost so I added 2 cloves of minced garlic. With these few changes, it was an excellent sauce. I do wonder what the submitter intended..vinegar or wine?
* Percent Daily Values are based on a 2,000 calorie diet.
Tuscan Style Meat Sauce (Ragu Toscano)
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 130
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