RagĂą Tuscan
RagĂą Toscano
RagĂą Tuscan diced meat, slowly cooked with soffritto, red wine and tomato paste.
The ragĂą Tuscan is a meat preparation with a rustic and enveloping character, suitable for completing a first course when you want an intense yet balanced seasoning. Diced meat retains a more pronounced consistency than finely minced meat, while the soffritto gives sweetness and aromatic depth. Red wine adds structure and aroma; tomato paste It binds the sauce without overpowering the flavor of the meat. The technique requires moderate heat and covered cooking, conditions that allow the ingredients to blend gradually and the sauce to maintain a smooth consistency. The recipe is listed as a Tuscan preparation in the information provided.
Instructions
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6 steps · natural Italian voice
Prepare the battuto aromatic
Finely chop the onion, carrot and celery stalk, so the aromas can blend into the base of the ragĂąPour a little extra virgin olive oil into a saucepan and add the chopped ingredients, distributing them evenly over the bottom.
Gently sauté slowly
15 minBrown the chopped mixture over low heat for about 15 minutes, stirring when necessary. Maintain a gentle heat: the vegetables should soften and release an intense aroma, without darkening or burning. soffritto it is ready when it appears wilted and slightly golden.
Combine the meat
Add the lean meat chosen, cut into small cubes, and mix to distribute it throughout the soffritto. Let the meat flavour in the saucepan over low heat, until the surface changes color and the juices begin to collect on the bottom. Avoid increasing the heat too much, so as not to dry out the meat.
Deglaze with wine
Pour the red wine over the meat and let it evaporate over medium heatStir to separate the concentrated aromas from the bottom and wait for the alcoholic smell to fade: the wine should reduce, leaving the meat fragrant and the stock thick again.
Add the preserves
Join the tomato paste and mix it with the meat and the pan juices. Season with salt to taste and pepper, then mix until you obtain a smooth dressing, with a uniform color and still soft consistency.
Cook slowly covered
30 minCover the saucepan and continue cooking over low heat for at least 30 minutes. Let the ragĂą Simmer gently, without boiling aggressively; at the end, the meat should be well-flavored and the sauce should be thick, fragrant, and not watery.
Chef's Tips
Keep cooking covered and over low heat: The ragĂą It must simmer slowly, so that the meat is flavored without drying out excessively.
Ingredients
- Ingredients for 4 people
- (14.11 oz) 400 g of lean meat of your choice
- (1 tbsp) 1 tablespoon Of tomato paste
- ½ glass of red wine
- 1 onion
- 1 carrot, 1 celery stalk extra virgin olive oil
- salt and pepper
⚠️ Automatic ingredient-based detection. Always check product labels.
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