Ragù di Carne (Tuscan-Style Meat Sauce)
Meaty Tuscan-style ragu sauce is perfect for pasta, lasagna, stuffed shells, oven-fried polenta, and on rounds of toasted crostini as an appetizer.
- Preparation:
- Cooking:
- Total:
- Serves: 6 persons
Ingredients
- For the Soffritto:
- 2tablespoons olive oil
- 1cup onion (finely diced)
- ½cup carrot (finely diced)
- ½cup celery (finely diced)
- For the Ragù
- 1ounce dried porcini mushrooms
- 2tablespoons tomato paste ( doppio concentrato di pomodoro )
- ½ounces prosciutto (about 4 to 5 paper-thin slices)
- 4ounces ground pork (or 1 sweet Italian pork sausage, casing removed)
- 4ounces ground beef
- ½cup dry red wine
- 12ounces tomato purée ( passata di pomodoro in a glass jar)
- Fine sea salt (to taste)
- Freshly ground black pepper (to taste)
- Pinch of freshly ground nutmeg
- Optional: 1 to 2 drops Worcestershire sauce
- Optional: 1/4 teaspoon tamari sauce or soy sauce
- Optional: 1 to 2 drops of fish sauce
- ¼to 1/2 teaspoon lemon zest (finely grated)