Tagliatelle with Grandma Teresa's Tuscan ragout
Every region of Italy and every family has its own traditional recipe handed down from generation to generation.
We offer you Grandma Teresa's!
The Tuscan sauce (in our case identical to the Bolognese sauce) is cooked slowly... For those with little time, it is advisable to use a mixture of frozen carrot, celery and onion already diced (available at the supermarket).
Finally... the perfect combination is created by combining ragù with tagliatelle of course!
Ingredients
(for 4 people)
• Tagliatelle 380 g
Ingredients for the Tuscan ragout:
• 250 g. of mixed minced pork and veal
• 400ml. of tomato puree
• Diced or chopped onion, carrot and celery
• ½ glass of excellent quality red wine
• Extra virgin olive oil
• A few basil leaves
• Salt
Preparation
For the Tuscan ragout:
- Fry the onion, celery and carrot cut into small cubes in a saucepan with an inch of water and extra virgin olive oil.
- Add the minced meat (preferably mixed and minced fresh) at a later time.
- Brown the meat and pour half a glass of red wine, blend by raising the temperature.
- Add the tomato puree and salt.
- Then lower the heat to a minimum and cook slowly (at least an hour and a half).
- Cook the tagliatelle al dente and add the Tuscan ragu to taste! For us, the more, the better!
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CI SPIACE, AL MOMENTO NON E’ DISPONIBILE
