Recipe of Ultimate Elena's Ragu sauce - Tuscan style - Free download

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We hope you got insight from reading it, now let's go back to elena's ragu sauce - tuscan style recipe. You can cook elena's ragu sauce - tuscan style using 13 ingredients and 11 steps. Here is how you do that.

The ingredients needed to make Elena's Ragu sauce - Tuscan style:

1. You need 400 g of beef ground.
2. You need 400 g of pork ground.
3. Get 200 g of chicken liver.
4. Prepare 2 of Italian sausages.
5. Take 3 of onions.
6. Provide 3 of carrots.
7. You need 3 stalks of celery.
8. Get 8 cloves of garlic.
9. Use 3 of tinns of peeled tomatoes.
10. Provide 350 ml of red wine.
11. Provide 4 of table spoons of extra virgin olive oil.
12. Get of Salt.
13. Use Half of chilli.

Steps to make Elena's Ragu sauce - Tuscan style:

1. Key is to chop vegetables in the same size, and tiny.
2. Pour extra virgin olive oil plenty of them to almost 'fry' the vegetables. DON'T add salt now, as it takes out water from vegetables..
3. Use bigger pan and high heat to almost burn the vegetables to add flavour. That's the surprising point, burn.... Once burn, add salt, a bit stronger..
4. Take the skin of sausages out. Only spices used are from the sausages. Not liver here, yet..
5. Add the meats into the pan with the vegetables.
   
6. Chop chicken liver into almost paste.
7. When the meats and vegetables get dark brown, add chicken liver. Tasting if enough salt!?!?.
8. Once mixed well, and colour changed, pour the red wine. Use good wines, with a bit of acidity.
9. Then, add tinned peeled tomatoes. Then, add a half piece of chilli..
10. Use lower heat for an hour minimum. You might taste better the day after, even..
11. When eating with pasta, use thicker pastas..

Sprinkle with salt, ground pepper and some Parmigiano, then close the slice of meat as you would for a. Here is her recipe for a Tuscan ragu sauce, a rich meat sauce to be used in lasagna or over pasta. "Slow and easy—long-simmered ragu is the quintessential Tuscan soul food. There are as many ways with ragu as there are cooks. This is ours, learned originally from Giusi. I've cooked the same recipe for a ragu for a delicious spaghetti bolognese for years - slow cooked, rich and full of umami goodness.

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