Sauce Recipes

Tuscan Meat Ragù (Meat Sauce)

Tuscan Meat Ragù (Meat Sauce)

One of the most surprising things about this hearty Tuscan meat ragù(Italian meat sauce) is its depth of flavor. Here, red onion, rather than yellow or white, is included in the “soffritto” – the trio of aromatics that creates the flavor-packed foundation for this dish. Although this may seem like a subtle distinction, it is one worth noting.

Caramelizing this “Holy Trinity” of red onions, carrots, and celery adds a rich, sweet note to the hint of heat from the spicy sausage and the earthy goodness of the porcini mushrooms. The end result is a well-balanced symphony of flavors that does not rely on additional herbs and spices.

Ingredients for this Recipe :

  • 1/3 lb. bulk spicy Italian sausage
  • 1/3 lb. bulk sweet Italian sausage
  • 1 lb. lean ground beef (80%)
  • 1/2 oz. dried porcini mushrooms reconstituted according to package directions, and chopped
  • 1 [14.5-oz.] can Italian plum tomatoes, undrained
  • Liquid from reconstituting porcini mushrooms
  • 1/2 large red onion, finely chopped
  • 2 carrots, finely chopped
  • 2 stalks celery, finely chopped
  • 1/2 cup dry red wine
  • 2 tbsp extra virgin olive oil
  • Sea salt and black pepper, to taste

Tip :

For even more flavor, reconstitute the dried porcini mushrooms in beef broth. Be sure to strain the liquid with a coffee filter or cheesecloth to remove any sediment before adding to the sauce.

How to Make Tuscan Meat Ragù :

Step 1:

Heat olive oil in a 5 or 6-quart Dutch oven over medium-high heat. Add red onion, carrots, and celery and cook, stirring frequently, until the vegetables are tender and nicely caramelized, approximately 8-10 minutes.

Meat Ragù Recipe - Step 1

Step 2:

Add the chopped porcini mushrooms and sausage and cook until sausage is no longer pink inside, stirring frequently while breaking the sausage into small pieces with a wooden spoon.

Step 3:

Add the ground beef and cook until browned. When finished, carefully drain and discard any excess fat from the pot, if necessary.

Step 4:

Add the wine and scrape up any brown bits from the bottom of the pan with a spatula or wooden spoon. Once the wine is reduced by half, add the tomatoes and the liquid from reconstituting the mushrooms. Stir to combine and season with salt and black pepper, to taste.

Step 5:

Reduce heat to just below medium and continue cooking, stirring occasionally, for another 45-50 minutes. If sauce becomes too dry, add a little water while it cooks.

Step 6:

Remove from heat and serve this beef ragu sauce immediately on top of a bed of warm, creamy polenta or spoon on top of a grilled polenta wedge for a tasty appetizer.

Italian Meat Sauce

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Tuscan Meat Ragù (Meat Sauce)

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Sauce Italian
Serves: 7
Prep Time: 15 minutes Cooking Time: 75 –90 minutes Total Time: 90 –105 minutes

You should try this meat ragù(Meat Sauce) recipe, delicious and full of well-balanced flavors. You can pair this beef ragu sauce on top of a grilled polenta wedge for a tasty appetizer or breakfast.

Ingredients

  • 1/3 lb. bulk spicy Italian sausage
  • 1/3 lb. bulk sweet Italian sausage
  • 1 lb. lean ground beef (80%)
  • 1/2 oz. dried porcini mushrooms, reconstituted according to package directions, and chopped
  • 1 [14.5-oz.] can Italian plum tomatoes, undrained
  • Liquid from reconstituting porcini mushrooms
  • 1/2 large red onion, finely chopped
  • 2 carrots, finely chopped
  • 2 stalks celery, finely chopped
  • 1/2 cup dry red wine
  • 2 tbsp extra virgin olive oil
  • Sea salt and black pepper, to taste

Instructions

1

Heat olive oil in a 5 or 6-quart Dutch oven over medium-high heat. Add red onion, carrots, and celery and cook, stirring frequently, until the vegetables are tender and nicely caramelized, approximately 8-10 minutes.

2

Add the chopped porcini mushrooms and sausage and cook until sausage is no longer pink inside, stirring frequently while breaking the sausage into small pieces with a wooden spoon.

3

Add the ground beef and cook until browned. When finished, carefully drain and discard any excess fat from the pot, if necessary.

4

Add the wine and scrape up any brown bits from the bottom of the pan with a spatula or wooden spoon. Once the wine is reduced by half, add the tomatoes and the liquid from reconstituting the mushrooms. Stir to combine and season with salt and black pepper, to taste.

5

Reduce heat to just below medium and continue cooking, stirring occasionally, for another 45-50 minutes. If sauce becomes too dry, add a little water while it cooks.

6

Remove from heat and serve immediately on top of a bed of warm, creamy polenta or spoon on top of a grilled polenta wedge for a tasty appetizer.

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