🍝 Elena's Ragu sauce - Tuscan style
A Tuscan grown-up friend, Elena, taught this amazing recipe, she learned from her grandma.
Some elements are surprising to me, and a great learning to feel the real taste of Tuscany.
Credit to @eliegianni
Open in Cookpad AppCooking Instructions
- 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.
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