Steps to Make Ultimate 🍝 Elena's Ragu sauce - Tuscan style
Hello everybody, hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, Recipe of Perfect 🍝 Elena's Ragu sauce - Tuscan style. It is one of my favorites food recipes. This time, I'm gonna make it a little bit tasty. This is gonna smell and look delicious.
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Many things affect the quality of taste from 🍝 Elena's Ragu sauce - Tuscan style, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare 🍝 Elena's Ragu sauce - Tuscan style delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make 🍝 Elena's Ragu sauce - Tuscan style is 8 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook 🍝 Elena's Ragu sauce - Tuscan style estimated approx 3 hrs.
To get started with this particular recipe, we have to prepare a few ingredients. You can cook 🍝 Elena's Ragu sauce - Tuscan style using 13 ingredients and 11 steps. Here is how you cook that.
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
Ingredients and spices that need to be Take to make 🍝 Elena's Ragu sauce - Tuscan style:
- 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
Instructions to make 🍝 Elena's Ragu sauce - Tuscan style
- Key is to chop vegetables in the same size, and tiny
- 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.
- 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.
- Take the skin of sausages out. Only spices used are from the sausages. Not liver here, yet.
- Add the meats into the pan with the vegetables
- Chop chicken liver into almost paste
- When the meats and vegetables get dark brown, add chicken liver. Tasting if enough salt!?!?
- Once mixed well, and colour changed, pour the red wine. Use good wines, with a bit of acidity
- Then, add tinned peeled tomatoes. Then, add a half piece of chilli.
- Use lower heat for an hour minimum. You might taste better the day after, even.
- When eating with pasta, use thicker pastas.
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