Elena's Ragu sauce - Tuscan style
Elena's Ragu sauce - Tuscan style

Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to make a special dish, elena's ragu sauce - tuscan style. It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Elena's Ragu sauce - Tuscan style is one of the most well liked of recent trending foods on earth. It’s easy, it’s quick, it tastes delicious. It is appreciated by millions every day. Elena's Ragu sauce - Tuscan style is something which I have loved my entire life. They’re nice and they look fantastic.

Classic, Elegant & Sophisticated Or High Street Trendy: Find Your Style! Elena for sale at the leading marketplace for used machinery. Inquire for free and without registration Elena's Ragu sauce - Tuscan style A Tuscan grown-up friend, Elena, taught this amazing recipe, she learned from her grandma. Unlike the meat sauce often made in the U.

To begin with this particular recipe, we have to first prepare a few ingredients. You can cook elena's ragu sauce - tuscan style using 13 ingredients and 11 steps. Here is how you cook it.

The ingredients needed to make Elena's Ragu sauce - Tuscan style:
  1. Get 400 g beef ground
  2. Get 400 g pork ground
  3. Make ready 200 g chicken liver
  4. Make ready 2 Italian sausages
  5. Get 3 onions
  6. Get 3 carrots
  7. Get 3 stalks celery
  8. Take 8 cloves garlic
  9. Make ready 3 tinns of peeled tomatoes
  10. Make ready 350 ml red wine
  11. Take 4 table spoons of extra virgin olive oil
  12. Take Salt
  13. Prepare Half chilli

Ragu sauce is most commonly served with fresh pasta like Tagliatelle. To prepare the Neapolitan ragù sauce, start preparing the "braciolette", that is very simple and aromatic meat rolls. Spread the slices of meat that you have beaten to make thin (if they are large you can cut them in half). Finely chop the parsley and garlic and place a little on each slice.

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 Elena's Ragu sauce - Tuscan style1. Chop chicken liver into almost paste
  6. When the meats and vegetables get dark brown, add chicken liver. Tasting if enough salt!?!?
  7. Once mixed well, and colour changed, pour the red wine. Use good wines, with a bit of acidity
  8. Then, add tinned peeled tomatoes. Then, add a half piece of chilli.
  9. Use lower heat for an hour minimum. You might taste better the day after, even.
  10. When eating with pasta, use thicker pastas.

Spread the slices of meat that you have beaten to make thin (if they are large you can cut them in half). Finely chop the parsley and garlic and place a little on each slice. 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.

So that’s going to wrap it up for this special food elena's ragu sauce - tuscan style recipe. Thank you very much for reading. I am confident you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!