Tuscan Ragù Sauce
In Italian cuisine, ragù is a meat-based sauce that is commonly served with pasta. Ragù was created by Alberto Alvisi in the 18th century.
In northern Italian regions, including Tuscany, ragù typically uses minced, chopped or ground meat, cooked with sauteed vegetables in a liquid. The meats may include one or more of beef, chicken, pork, duck, goose, lamb, mutton, veal, or game. The liquids can be broth, stock, water, wine, milk, cream or tomato, often in combination. If tomatoes are included, they are typically limited relative to the meat, making it a meat stew rather than a tomato sauce with added meat.
2 celery stalks
3 cloves of garlic
1 bunch flat leaf Italian parsley
2 large yellow onions
2 cans San Marzano whole peeled tomatoes, 28 oz each
1 can diced tomatoes, 14.5 oz each
1 tomato paste, 6 oz
3 cans tomato juice, 11.5 oz each
1 lb ground veal
1 lb ground chuck
1 lb ground pork
Chop celery and carrots in food processor
Sauté the celery and carrots in olive oil (adding more oil as needed) in large sauce pan
Chop onions and garlic in food processor, sauté with carrots and celery
Add all meat to sauté mixture, cook until browned while incorporating meat into vegetable mixture. Add salt and pepper to taste (1 tablespoon salt, 1 tsp pepper)
Chop parsley in food processor.
Once meat is fully browned, add parsley to mixture. Mix for 1 minute.
Add can of tomato paste to mixture, incorporate into meat.
In a blender, puree cans of whole tomatoes 1 at a time. Pour into meat mixture and stir.
At can of diced tomatoes to sauce.
Add 3 cans of tomato juice to sauce.
Add salt and pepper to taste, stirring occasionally.
Heat to boil, turn heat down, place lid on and simmer for at least 1 hr
Serve with pasta of your choice and enjoy with Villa Graziella Organic wine.