Ragu Toscano
Alison
From the Cooking Class in Florence
ingredients
- 2-3 T extra-virgin olive oil
- 1 onion, minced
- 1-2 carrots, minced
- 1-2 stalks celery, minces
- 1/3 pound ground beef
- 1/3 pound ground pork
- 1/2 c. red wine
- 1 pound fresh tomatoes, peeled
- 1 T tomato paste
directions
- 1
Heat oil in a heavy saucepan over medium-high heat.
- 2
Add the onion, carrot, and celery; cook until onion is slightly browned and the carrot and celery have begun to soften (about 3 minutes). Add the ground meats and cook until browned.
- 3
Add the wine, cook until reduced. Add tomatoes, tomato paste, salt and pepper and bring to a boil. Break up the meat into tiny pieces and incorporate well into the tomatoes.
- 4
Reduce heat and cook for two hours with the pot half covered with a lid. If the ragu appears to become dry, add a little warm water.
Source: Alison
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