Sauce Recipes

Ragù Toscana (Tuscan Style Meat Sauce)

Makes: 4 Servings

Ingredients

• 2 tbsp extra virgin olive oil
• 1 medium onion, chopped
• 2 carrots, chopped
• 2 stalks of celery, chopped
• 3 sprigs of Italian parsley
• 170 g (6 oz) total of: ground beef, pork or veal, mixed with some chopped bacon or pancetta OR 170 g (6 oz) of Italian sausages, split open
• 2/3 to 1/2 cups of tomato passata or canned plum tomatoes or fresh tomatoes, skinned and chopped
• salt and pepper

1.  Finely chop the onion, carrots, celery and parsley.

2.  In a pan, using medium heat, heat the olive oil and cook chopped vegetables until soft.

3.  Add the meat, mix everything together and cook over a low flame until the meat changes colour.

4.  Add the passata (or canned or fresh). Less tomato lets the meat flavour come through more strongly, while more tomato gives it a blended taste.

5.  Simmer gently for half an hour and season with salt and pepper. If the mixture is too dry, add a little more olive oil or tomato sauce, never add water as it dilutes the taste. Now if you want pasta, cook the pasta in a large pot and cook until al dente. Add the meat sauce, stir and serve. Sprinkle with grated parmigiano.  The sauce is also perfect for lasagna and with polenta

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Basic Tomato Sauce

Makes: 2 cups

Ingredients

• 1 tbsp extra virgin olive oil
• 1 large garlic clove, crushed
• 500 g (2 cups) tomato sauce or passata, unsalted
• 1 tsp fresh basil
• 1 tsp dried oregano
• salt and ground pepper to taste

1.  In a medium saucepan, heat the olive oil over low heat. Add the garlic and sauté until the garlic starts to colour but not browned. 

2.  Add the tomato passata and stir. Raise the heat to medium and add the basil and oregano. 

3.  Bring to a simmer, lower heat and cover. Cook for about 10 minutes. Salt and pepper to taste. 

4.  Let cool slightly before using on pizza or use directly on pasta.

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