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Tuscan Ragu

Ragu is not Bolognese. It’s true that both are Italian favorites, both are sauces made with ground meats, celery, onion, carrots and wine, but what makes them different is that Ragu uses red wine and Bolognese uses white wine and milk. Both can be made with ground veal, beef and pork, but Ragu adds chopped chicken livers for a richer flavor.

You will need:

1 lb ground veal

9 oz ground pork

2 1/2 oz ground sweet Italian sausage or ground beef

6 oz chopped chicken livers ( you can omit these but it adds great flavor)

1 carrot chopped

1 stalk celery chopped

2 garlic cloves minced

1/2 onion chopped

Olive oil

1 spring rosemary

2 tbsp tomato paste

1/2 cup red wine

9 oz tomato purée

Coat the bottom of a pot with olive oil. Once heated add garlic, onion,celery and carrot. Cook until soft, about 10 minutes then add the wine. Mix well then add all of the meat breaking up with a fork. Cook until the water from the meat has evaporated, then add tomato paste, tomato purée and rosemary. Add a cup of water, stir well, cover and simmer on low for atleast 3 to 4 hours. Salt and pepper to taste.

Serve over pappardelle pasta or in lasagna.

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