Tuscan ragù, my way (Il mio ragù alla Toscana) from Autentico: Cooking Italian, the Authentic Way (page 64) by Rolando Beramendi

  • sage
  • bay leaves
  • ground beef
  • carrots
  • celery
  • rosemary
  • tomato paste
  • canned tomatoes
  • olive oil
  • red wine
  • Parmigiano Reggiano cheese
  • white onions
  • Tellicherry peppercorns

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • HalfSmoke on January 01, 2019

    Perfetto! Made the soffritto two days before, thus streamlining the Ragu. I substituted 1 lb of ground pork for half the beef, but otherwise prepared exactly as directed. I called 1-800-NONNA to get the thumbs up prior to serving. Great dish. Thoroughly enjoyed by all.

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