Authentic Tuscan Ragú

By Miss Friday's Feast

Authentic Tuscan Ragú served with cherry tomatoes on toasted Ciabatta bread

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Ingredients

250g Beef mince
250g lamb mince
200g Chicken livers, finely chopped
5 tbsp Italian extra virgin olive oil (such as De Cecco Il Classico)
800g chopped tomatoes
5 tbsp tomato purée
200ml of red wine
Salt and black pepper
Handful of freshly chopped basil
10 vine tomatoes, halved
4 tbsp parmesan shavings
A combination of the following ingredients finely chopped is what the Italian’s call Soffritto, which forms the basis of many authentic Italian meals:
2 Red onions
2 Carrots
2 Celery sticks
1 sprig of rosemary (optional in most Soffritto recipes)
2 bay leaves (optional in most Soffritto recipes)

Details

servings 4
Level of difficulty Average
Preparation time 15mins
Cooking time 30mins
Cost Average budget

Preparation

Step 1

Start by heating the oil in a pan and gently frying the red onion, carrots and celery. Add the rosemary and bay leaves. Cook until golden, about 12-15 minutes. Remove the rosemary and bay leaves and season with salt and freshly ground black pepper.

Step 2

Add the meats to the pan and continue to cook for a further 15 minutes. Once browned add the wine and stir well. Cook until the wine and fat from the meats has evaporated.

Step 3

Add the chopped tomatoes, tomato purée and season to taste.

Step 4

Serve with toasted ciabatta, topped with a generous spoonful or ragú, a few chopped vine tomatoes, freshly chopped basil and parmesan shavings.

Wine Paring - Piccini Super Tuscan – medium bodied, it’s a blend of Sagiovese, Cabernet Sauvignon and Merlot, particularly good with red meat, pasta and rich tomato sauce – Perfect indeed!