ItalianTuscan
Tuscan Ragù
by Federico Fusca Chef · 332K subscribers on YouTube
Recipe for Tuscan ragù according to the tradition of Federico Fusca's mother, rich and rustic with beef, pork, and sausage.
- Cook
- 2h 30min
- Difficulty
- easy
Ingredients
13 items- Celeryroughly chopped
- Carrotsroughly chopped
- Onionroughly chopped
- Extra Virgin Olive Oilabundant
- Manzocut into pieces
- Maialecut into pieces
- Sausagecasings removed
- Rosemaryfresh sprigs
- Sagefresh leaves
- Bay Leavesfresh or dried leaves
- Red WineChianti or other robust red
- Tomato Passatasieved tomatoes
- Tomato Pastea small amount
Method
- Finely chop and sauté celery, carrots, and onion in abundant extra virgin olive oil until softened.
- Add a generous amount of extra virgin olive oil.
- Make a small aromatic bundle with rosemary, sage, and bay leaf.
- Add beef, pork, and sausage (sausage removed from its casing) to the pot.
- Pour in a robust red wine such as Chianti and let the alcohol evaporate.
- Add tomato passata and a little tomato concentrate.
- Simmer on low heat for 2 to 3 hours.
- Serve as desired, traditionally over pasta.
Federico Fusca Chef
Home cook332K subscribers on YouTube256.5M total channel viewsSono Federico Fusca. Cucina italiana godereccia, ignorante e senza compromessi🔥 Ricette vere, creme illegali e piatti che spaccano. 👉 Iscriviti se ami mangiare sul serio.
