{"id":3061,"date":"2024-08-10T16:11:32","date_gmt":"2024-08-10T16:11:32","guid":{"rendered":"https:\/\/www.haimangiato.com\/?p=3061"},"modified":"2024-08-10T16:11:32","modified_gmt":"2024-08-10T16:11:32","slug":"il-ragu-toscano","status":"publish","type":"post","link":"https:\/\/www.haimangiato.com\/pl\/il-ragu-toscano\/","title":{"rendered":"Il Rag\u00fa Toscano"},"content":{"rendered":"<p class=\"p1\"><strong><span class=\"s1\">Serves 6-8:<\/span><\/strong><\/p>\n<ul>\n<li class=\"p1\"><span class=\"s1\">500 g of minced beef (at room temperature)<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">300 g of minced pork meat or Italian raw pork sausage meat (at room temperature)<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">red onion, finely chopped<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">2 medium carrots, peeled and finely chopped<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">3 small celery stalks, finely chopped<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">one clove of garlic (optional), peeled<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">a large glass of red wine<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">1 teaspoon or a bit more of tomato puree<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">about 400 ml of tomato passata<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">1 bay leaf <\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">a few sage leafs, chopped<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">1 or 2 rosemary sprigs, chopped<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">a small bunch of parsley, chopped<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">2-3 tablespoons of olive oil<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">salt<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">pepper<\/span><\/li>\n<\/ul>\n<p class=\"p1\"><span class=\"s1\">Pour the oil into a large heavy based pan with tall borders.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Add the chopped vegetables (onion, celery and carrots) and set everything on a medium heat. At the same time season with some salt, that way the vegetables will release some of their moisture and cook well without getting burnt.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Cook everything on a low to medium heat for about 10 minutes, stirring frequently.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Now put the heat up to medium and add the meat. Stir very well so there are no lumps and the meat mixes up with the <em>soffritto.<\/em><\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Cook everything stirring frequently for about 20-25 minutes. During that time the meat will release its juices, which should be fully absorbed before the next step, so be patient here.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Season the <em>rag\u00fa<\/em> with some salt and pepper.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Gradually pour in the red wine, adding more once the first amount has evaporated (let\u2019s say, divide it in three steps), which allows the meat to absorb the taste of the wine.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Next add the tomato puree and after that the passata, along with the garlic clove (if using), chopped herbs and the bay leaf.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Put the lid on (leaving a little space for the steam to escape) and cook slowly for about 2 hours. Don&#8217;t forget to stir it every now and then.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Once the <em>rag\u00fa<\/em> is ready and has reached a deep dark colour, taste it and season again if needed.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Serve it tossed with pappardelle pasta (about 80 g per portion) and<span class=\"Apple-converted-space\">\u00a0 <\/span>some grated parmesan on top.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Serves 6-8: 500 g of minced beef (at room temperature) 300 g of minced pork meat or Italian raw pork sausage meat (at room temperature) red onion, finely chopped 2 medium carrots, peeled and finely chopped 3 small celery stalks, finely chopped one clove of garlic (optional), peeled a large glass of red wine 1 &hellip; <\/p>\n<p class=\"link-more\"><a href=\"https:\/\/www.haimangiato.com\/pl\/il-ragu-toscano\/\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Il Rag\u00fa Toscano&#8221;<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":3063,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[5],"tags":[451,452,64,67,447,448,449,450],"acf":[],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/posts\/3061"}],"collection":[{"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/comments?post=3061"}],"version-history":[{"count":2,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/posts\/3061\/revisions"}],"predecessor-version":[{"id":3065,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/posts\/3061\/revisions\/3065"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/media\/3063"}],"wp:attachment":[{"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/media?parent=3061"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/categories?post=3061"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/tags?post=3061"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}