🍝 Elena's Ragu sauce - Tuscan style

Name: 🍝 Elena's Ragu sauce - Tuscan style
Total time: 10800 s
Yield: 8 servings
Cuisine: British
Ingredients: 400 g beef ground; 400 g pork ground; 200 g chicken liver; 2 Italian sausages; 3 onions; 3 carrots; 3 stalks celery; 8 cloves garlic; 3 tinns of peeled tomatoes; 350 ml red wine; 4 table spoons of extra virgin olive oil; Salt; Half chilli

tomo_ya @tomo

Bristol, England, United Kingdom

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

#realitalian #pastasauce #homemade #mycookbook #basics

tomo_ya @tomo

Bristol, England, United Kingdom

#realitalian #pastasauce #homemade #mycookbook #basics

Saved

Ingredients

3 hrs

8 servings

400 gbeef ground
400 gpork ground
200 gchicken liver
2Italian sausages
3onions
3carrots
3 stalkscelery
8 clovesgarlic
3tinns of peeled tomatoes
350 mlred wine
4table spoons of extra virgin olive oil
Salt
Halfchilli

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Steps

3 hrs

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.