Pasta with Meat Sauce

Tuscan Ragu Sauce

We learned to make this sauce in Tuscany, where it's known as "Taglieatelle al Ragu di Carne". Read our post for more info...
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Recipe

Ingredients:

2 tablespoons olive oil
1 yellow onion, diced
2 carrots, peels and diced
2 celery stalks, diced
1 pound ground pork
1 pound lean ground beef
1 cup white wine (red wine can be substituted)
1 28-oz. can crushed tomatoes
1 15-oz. can diced tomatoes
1 teaspoon salt
1/8 teaspoon ground pepper
2 tablespoons fresh* rosemary, chopped
2 tablespoons fresh* sage, chopped
*(if using dried spices, use 2 teaspoons each)
Grated Parmesan cheese, for topping
1 package fettuccini or similar pasta

Directions:

  • In a large stock pot or sauce pan, heat the olive oil over medium heat.  Add the onions and cook for about 5 minutes.  Add the carrots and celery and cook until tender, about another 10 minutes.
  • Add the ground pork and ground beef.  Continue to cook until the meat is browned.  Drain off any excess liquid/fat if necessary.
  • Add the wine.  Do not cover the pan.  The alcohol needs to evaporate.
  • Add the tomatoes and salt.  Stir well.  Cover; simmer over low heat for at least an hour.
  • Add the pepper, rosemary and sage.  Continue to cook while you prepare the pasta (according to package instructions for al dente).
  • Serve the meat sauce over the pasta, garnished with fresh Parmesan cheese.
Total time: 1:30 hr | Prep: 30 min | Cook: 1 hr

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