Grandma's ragu recipe: Tuscan meat sauce
The ragout is definitely a recipe whose cooking takes a long time, so well... do not take commitments for the day.
Ingredients
- 500 g minced veal
- 250 g minced pork
- 1 sausage
- 175 g chicken livers (if not liked, replace with veal)
- 1 carrot
- 1 celery stalk
- 1 medium garlic clove
- 1 sprig of rosemary
- 2 sage leaves
- 2 tablespoons of tomato paste
- 250 g tomato puree
- 1/2 glass of red wine
- Water at room temperature, as much as needed
- oil, salt and pepper to taste
Instructions
- Start bychopping carrot, red onion, celery and garlic. Pour extra virgin olive oil intoa high-sided saucepan and sauté the chopped veggies.
- Then pour in the red wine; the mixture should take on a nice dark color.Add the sausage, first peeled and then chopped with a fork.
- Cut the chicken livers very finely with a knife and add them to the sauté,together with the minced veal and pork meats. Fry everything fora few minutes, adding salt and pepper to taste.
- Once the water released from the meat has completely evaporated, addrosemary, sage and tomato paste. Then add the passata (tomato puree).
- Pour the water into the pot at room temperature until it covers all thecompound. Let it cook for about 3/4 hours over low heat, stirring occasionally.If necessary, add salt and pepper (I also add a pinch of chili powder because Ilove the slightly spicy flavor).
- Once the ragout is ready, and the house is enveloped in its extraordinaryaroma, let yourself be overwhelmed by its unique and inimitable flavor. Enjoy!