Tuscan Ragu Recipe: A Taste of Italy in Your Kitchen

Introduction

Indulge in the hearty and comforting flavors of Italy with this Tuscan Ragu recipe. Originating from the picturesque region of Tuscany, this slow-cooked meat sauce is a culinary masterpiece that will transport your taste buds to the Italian countryside.

The Charm of Tuscan Ragu

Tuscan Ragu is a traditional Italian sauce made from a delightful combination of ground meat, aromatic vegetables, and a rich tomato base. It’s the kind of dish that brings families together around the dining table, sharing stories and savoring every bite.

Ingredients You’ll Need

Before we dive into the cooking process, let’s gather all the essential ingredients for our Tuscan Ragu:

The Flavorful Base

1. Olive Oil: 2 tablespoons of extra-virgin olive oil.
2. Onions: 1 large onion, finely chopped.
3. Carrots: 2 carrots, diced.
4. Celery: 2 celery stalks, diced.
5. Garlic: 4 cloves of garlic, minced.

The Heart of the Sauce

6. Ground Meat: 1 pound of a mixture of ground beef and pork for a flavorful blend.
7. Tomato Paste: 2 tablespoons of tomato paste.
8. Crushed Tomatoes: 28 ounces of canned crushed tomatoes.
9. Red Wine: 1/2 cup of red wine (optional).
10. Beef Broth: 1 cup of beef broth.
11. Fresh Herbs: A handful of fresh basil and parsley, chopped.
12. Salt and Pepper: To taste.

Perfectly Cooked Pasta

13. Pasta: 12 ounces of your favorite pasta (spaghetti or tagliatelle work well).
14. Grated Parmesan: For garnish.

The Cooking Process

Now that we have our ingredients ready, let’s start crafting our Tuscan Ragu:

Building the Flavorful Base

Step 1: Sauté the Aromatics

In a large, heavy-bottomed pot, heat the olive oil over medium heat. Add the chopped onions, diced carrots, celery, and minced garlic. Sauté them until they become soft and fragrant, usually around 5 minutes.

Creating the Heart of the Sauce

Step 2: Brown the Meat

Add the mixture of ground beef and pork to the pot. Break it apart with a wooden spoon and cook until it’s browned and no longer pink.

Step 3: Add the Tomato Goodness

Stir in the tomato paste and canned crushed tomatoes. Let the mixture simmer for a few minutes to allow the flavors to meld.

Step 4: Wine and Broth Infusion

If you’re using red wine, pour it into the pot and stir well. Let it simmer for a few minutes to cook off the alcohol. Then, add the beef broth, fresh basil, and parsley. Season with salt and pepper to taste. Reduce the heat to low, cover, and let it simmer for about 1-2 hours, stirring occasionally.

Perfectly Cooked Pasta

Step 5: Prepare the Pasta

While the sauce is simmering, cook your pasta according to the package instructions until it’s al dente. Drain the pasta and set it aside.

Step 6: Serve and Enjoy

Once the Tuscan Ragu is rich and thickened, serve it over the cooked pasta. Garnish with grated Parmesan and additional fresh herbs if desired.

Conclusion

There you have it – a taste of Italy in your own kitchen with this delectable Tuscan Ragu Recipe. The flavors of Tuscany come alive in this hearty, slow-cooked sauce that’s perfect for a cozy family dinner or special occasions. Buon appetito!

FAQs

1. Can I use ground turkey instead of beef and pork?

• While traditionally made with beef and pork, you can certainly use ground turkey for a leaner option. Just be aware that the flavor profile may differ slightly.

2. Is the red wine necessary for this recipe?

• No, the red wine is optional. You can skip it if you prefer a non-alcoholic version of the sauce.

3. Can I make this Tuscan Ragu ahead of time?

• Absolutely! In fact, the flavors often deepen when the sauce is made in advance and reheated.

4. What type of pasta pairs best with Tuscan Ragu?

• Long, wide pasta shapes like spaghetti or tagliatelle are ideal for this sauce as they capture the rich flavors.

5. How can I store leftover Tuscan Ragu?

• Store it in an airtight container in the refrigerator for up to three days, or freeze it for longer storage. Reheat gently on the stovetop or in the microwave.

Source: vikalinka.com

Yield: 1 TALL 8 OR 9 INCH PIE

Key Lime Pie Recipe

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Key Lime Pie is a classic dessert that embodies the perfect balance of sweet and tart flavors. With its creamy filling and crunchy crust, it’s a refreshing treat that’s ideal for any occasion. Originating from the Florida Keys, this pie has become a beloved dessert across the United States. Ready to make a slice of paradise at home? Let’s dive into the steps for creating the ultimate Key Lime Pie.

Prep Time 40 minutes

Cook Time 25 minutes

Ingredients

• Pecan Cookie Crust:
• 250 g or 2 cups digestives or graham crackers
• 100 g or 1 cup pecans roasted or see note in “ingredients” for how to toast raw pecans
• 70 g or 5 tablespoons unsalted butter
• 2 tablespoons powdered sugar
• Key Lime Filling:
• Zest of 10 key limes or 5 persian limes careful not to zest the white pith
• 2 egg yolks from 2 large eggs
• 792 g or two 14oz cans sweetened condensed milk
• 80 g or ⅓ cup sour cream full fat
• 240 g or 1 cup key lime juice can use a mix of persian limes and key limes
• 1 teaspoon pure vanilla extract
• Pinch fine sea salt
• Whipped Cream (this makes a thick layer of cream, halve it for a more modest amount):
• 2 cups heavy whipping cream
• 2 teaspoons pure vanilla extract
• Pinch fine sea salt
• ¼ cup powdered sugar

Instructions

First, make the crust:

• Preheat the oven to 350 F. Lay a sheet of parchment paper over the bottom of a nonstick 8 or 9 inch springform pan then attach the top and buckle to seal it.
• Grind the cookies and the pecans in a food processor until fine.
• Melt the butter and stir with the ground nuts and cookies and the powdered sugar until the mixture resembles wet sand.
• *If the mix isn't holding together when you squeeze some of it in your palm, add another tablespoon of melted butter; it should clump but not leave an overly greasy residue on your hand.
• Press the mixture into the bottom and up the sides of the springform pan. Take your time pressing the crumbs into an even layer and all the way up the sides. Use a measuring cup to press the crumbs in tightly (dip it in powdered sugar so the crumbs won’t stick to it).
• Bake the crust for 10 minutes. When it comes out it might have bubbled a bit, use the measuring cup to press it back into shape.

Second, the filling:

• Zest the limes then juice them until you have 1 full cup of juice and place the zest and juice in a large bowl. Add the sweetened condensed milk, the vanilla, salt, egg yolks and the sour cream and whisk until smooth.
• Pour into the baked pie crust then set back in the oven until the center only still wobbles when you shake the pan, for about 15-25 minutes. (Time depends on the size of your pan, bigger mores shallow pans will bake the custard quicker than smaller, deeper pans).
• Remove from the oven and let cool to room temperature then set in the fridge to chill for about 4-8 hours (preferably overnight).

The day of serving, make the whipped cream:

• Set all the ingredients in a food processor and process on high until thickened. Stop it when it looks creamy but if you run a spoon through it it holds shape, 2-4 minutes. (Keep an eye on it, it can go quicker depending on the strength of your food processor).
• Spread over the top of the cooled pie and zest some limes over it to decorate.
• Store the pie in the fridge. Leftovers keep for a few days but the pie will start to seep liquid after awhile.

Notes

You can use a tall 8 inch round springform pan or a shorter 9, or 10 inch springform pan for this recipe. Bigger pans will yield a shorter pie.