Elena's Ragu sauce – Tuscan style.
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Alright, don’t linger, let’s task this elena's ragu sauce – tuscan style formula with 13 materials which are undoubtedly easy to acquire, and we have to process them at the very least through 11 actions. You should expend a while on this, so the resulting food could be perfect.
Composition for Elena's Ragu sauce – Tuscan style:
- Give 400 g beef ground.
- You need 400 g of pork ground.
- Prepare 200 g chicken liver.
- Prepare 2 – Italian sausages.
- You need 3 for onions.
- You need 3 carrots.
- Require 3 stalks celery.
- Provide 8 cloves – garlic.
- Require 3 for tinns of peeled tomatoes.
- Prepare 350 ml of red wine.
- Require 4 for table spoons of extra virgin olive oil.
- Need for Salt.
- You need Half chilli.
Elena's Ragu sauce – Tuscan style making:
- Key is to chop vegetables in the same size, and tiny.
- Pour extra virgin olive oil plenty of them to almost 'fry' the vegetables. DON'T add salt now, as it takes out water from vegetables..
- Use bigger pan and high heat to almost burn the vegetables to add flavour. That's the surprising point, burn…. Once burn, add salt, a bit stronger..
- Take the skin of sausages out. Only spices used are from the sausages. Not liver here, yet..
- Add the meats into the pan with the vegetables.
- Chop chicken liver into almost paste.
- When the meats and vegetables get dark brown, add chicken liver. Tasting if enough salt!?!?.
- Once mixed well, and colour changed, pour the red wine. Use good wines, with a bit of acidity.
- Then, add tinned peeled tomatoes. Then, add a half piece of chilli..
- Use lower heat for an hour minimum. You might taste better the day after, even..
- When eating with pasta, use thicker pastas..
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