Tuscan Ragu

Tuscan Ragu


This hearty meat sauce gets a double dose of flavor from a homemade vegetable stock and a "sofrito", vegetables sautéed and braised in the stock until they are golden. Use this to sauce tagliatelle, penne rigate or maccheroni.


INGREDIENTS for Vegetable stock

1 onion, diced

1 celery stalk, cut into crescents

1 carrot, diced

1 tomato, cored, seeded and chopped

Herbs to your taste, tied in a bouquet garni

3 cups water


1 large red onion, diced

1 celery stalk, strings removed and sliced

1 carrot, diced

1/3 cup Badia a Coltibuono extra virgin olive oil


4 tablespoons butter

1 lb. ground beef

1 lb. ground pork

1 cup Chianti wine

28 oz can Rega DOP San Marzano tomatoes

1 cup milk

Zest of 1 lemon

¾ cup Parmigano Reggiano cheese, grated

Salt and black pepper to taste

Make the stock by putting the vegetables in a saucepan with the water. Do not add salt. Bring to a boil and then lower to a simmer. Heat the olive oil over medium heat in a Dutch oven. Add the vegetables for the sofrito. When the onions are translucent, add a large spoonful of the broth. Let it evaporate. Repeat from time to time until the vegetables are soft and golden. Add the butter to the pan. Raise the heat to high. Add the minced meat to the sofrito and brown it. Break up clumps with a wooden spoon. Let the meat stick to the bottom of the pan, then stir some more. When the meat is a nice intense brown, add the red wine. Let it boil up. Stir to deglaze the pan. Cook down a minute. Add the canned tomatoes, the milk, 1 cup of broth, the lemon zest, grated cheese, salt and pepper. Lower the heat. Let simmer for 2 hours, stirring occasionally. Add more broth as needed.

Badia a Coltibuono


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