Gabry's Chianina meat sauce

After handmade pasta I have to give you my chianina meat ragù recipe because it is the most traditional way to flavor “tagliatelle” or “pappardelle”.

Before starting I have to explain the difference between what we call “ragù” and what we call “sugo” (sauce). “Sugo” is made with one piece meat that we mince after cooking. Instead “ragù” is prepared using minced meat, so the flavor of vegetables mix with the meat, while preparing “sugo” vegetables are instead sautéed in advance.

We call all the toppings, except for beef, “sugo” because we use big pieces of meat for it.

Ingredients for 6 people:

300 gr minced beef meat

100 gr minced pork

400 gr tomatoes

1 big onion

2 carrots

1 celery

Red wine

Olive oil

Salt and pepper

Dice all the vegetables, put them in a saucepan with the whole meat, half glass of olive oil and salt. Mix using a wooden spoon. Start cooking on high fire until the meat starts drying then pour half glass of wine and turn down the fire. When the wine evaporates add tomatoes and cook for half an hour. Add pepper.

I must say this is not the traditional Tuscan “ragù” recipe, but it is my own version, simplified and with shorter cooking time. If you use high quality meat this version will be lighter and more tasty. Buon appetito!