Ragù di Carne (Tuscan-Style Meat Sauce)
A rich Tuscan-style ragu sauce offers a versatile accompaniment for various dishes, from pasta to polenta.
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Instructions
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Reconstitute dried porcini mushrooms in warm water for 15 minutes, then drain, saving the liquid, and chop finely.
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Heat olive oil in a large pot over medium-low heat, then sauté onion, carrot, and celery for about 20 minutes until softened and caramelized.
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Stir in tomato paste and cook for 2 minutes until it darkens and thickens.
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Add prosciutto, ground pork, and beef, increasing heat to brown the meat, stirring frequently.
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Pour in wine and stir for 1 minute until alcohol evaporates and any browned bits are dissolved.
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Add the chopped porcini and tomato puree, stirring thoroughly.
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Season with salt, pepper, nutmeg, and optional Worcestershire, tamari, and fish sauce.
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Cover the pot, reduce heat to low, and simmer for 1 to 3 hours, adding reserved mushroom water if the sauce becomes too dry.
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Remove from heat and stir in finely grated lemon zest before serving.