When I am not in Italy I crave certain dishes, and this Tuscan White Ragu is one of them. You can find it throughout the region in local restaurants. I recreated this recipe a bunch of times not in my own kitchen and I am excited to share it with you.
I served it with the rigatoni from my pasta line. My pasta is made in Pienza Tuscany with the highest quality durum wheat. It is bronze cut, and slow dried. Making great for digestion AND you wont get bloated. Two ingredients and thats it! You can find the pasta for purchase right here on my website.
Tuscan White Ragu
Ingredients
(Serves 4)
4 oz. Celery
4 oz. Carrots
6 tbsp. Olive Oil
2 Garlic Cloves
⅛ tsp. Red Pepper Flakes
7 oz. Pancetta, chopped into tiny cubes
1 (4 oz) Onion, chopped
3 Rosemary Sprigs, chopped
4 Sage Leaves, chopped
16 oz. Ground Beef
11 oz. Sausage, out of the casing
1 tsp. Salt
½ tsp. Pepper
8 oz. White Wine
1 ½ Cups Water
2 Bay Leaves
1 lb. Pasta of choice
Method
Put the carrots and celery in a food processor and pulse until it is finely chopped. Or you can chop by hand.
In a large sauce pan saute garlic in olive oil and red pepper flakes until fork tender. Remove the garlic.
Add in the pancetta and cook until it starts to brown.
Add in the celery and carrots and saute on low for 10 to 15 minutes until they soften.
Add in the beef and sausage. On medium flame begin to break up the meat as it begins to cook. Break it up like you would taco meat.
Add in the chopped rosemary and sage.
Also, smash the cooked garlic and put back in the pot.
Season with salt and pepper.
Cook until all the pink in the meat is gone.
Deglaze the pan with the white wine. Scrape the bottom of the pan with a spatula.
When the wine is almost all evaporated add in the water and bay leaves.
Simmer on a very low flame for 1 hour.
Cook your pasta and remove some pasta water.
Drain the pasta and combine with the sauce, using the pasta water if you need to loosen up the sauce. Serve.