Tuscan meat sauce (Ragù alla Toscana) from 1,000 Italian Recipes by Michele Scicolone

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

  • Breadcrumbs on May 29, 2011

    p.95 - First use of this recipe and cookbook and I have to say, I’m becoming a fast fan of Michele Scicolone’s recipes. She won me over w The Antipasto Table and I’ve been adding her books to my collection ever since. This recipe was wonderful. Though it calls for cubed beef chuck it only needs to simmer for 2 hours so it’s a quick ragu. The flavours in this sauce were terrific, it’s depth and richness would have you swearing it cooked much, much longer. I made no modifications what-so-ever and it was perfect as is. I’d definitely make this again and highly recommend this recipe. Served over whole-wheat rigatoni w some parmesan cheese and a fabulous Brunello. K – 9.5

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