450 - Ragù toscano...la fatica non è invano! (ricetta sugo di carne tipico toscano fatto in casa)

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey is leaner, while ground pork is often less expensive.

red wine

🥗Healthier: non-alcoholic wine

💰Cheaper: beef broth

Non-alcoholic wine provides similar flavor without alcohol, while beef broth is cost-effective.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is dairy-free while pecorino is often less expensive than parmesan.

Heat a large pot over medium heat and add 5-6 tablespoons of olive oil.

Once the oil is hot, add the chopped carrot, celery, and any other vegetables to create a soffritto. Cook for at least 10 minutes over high heat, stirring frequently.

Prepare a bouquet garni with 3-4 sage leaves, 2 bay leaves, and a sprig of rosemary, tying them together with kitchen twine.

Add the crushed juniper berries to the pot and continue to sauté everything for about 10 minutes, until the vegetables are soft and fragrant.

Remove the stems from the canned tomatoes and chop them if necessary. Stir the soffritto regularly to prevent burning.

Add the sausages, cut into pieces, to the pot and cook until they release their fat.

Once the sausages are cooked, add the ground beef to the pot, breaking it apart with a spoon. Cook for about 15 minutes, stirring frequently until browned.

Pour in a glass of red wine and let it evaporate while stirring.

Season with salt and an abundant amount of pepper, then add a grating of nutmeg and a tablespoon of tomato paste dissolved in a bit of hot water.

Add the canned tomatoes and enough water to cover the meat. Bring to a boil.

Once boiling, reduce the heat to low, cover slightly with a lid, and let it simmer for at least 3 hours, stirring every 20 minutes for the first two hours and every 10 minutes in the last hour.

If the sauce thickens too much in the first two hours, add a bit of hot water to maintain consistency.

In the last 15 minutes of cooking, remove the lid to allow some liquid to evaporate, stirring occasionally to prevent sticking.

After about 3-3.5 hours, the ragù should be thick and flavorful, with no excess liquid remaining.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens