One of the most surprising things about this hearty meat ragù is its depth of flavor. Here, red onion, rather than yellow or white, is included in the “soffritto” – the trio of aromatics that creates the flavor-packed foundation for this dish. Although this may seem like a subtle distinction, it is one worth noting.
Caramelizing this “Holy Trinity” of red onions, carrots, and celery adds a rich, sweet note to the hint of heat from the spicy sausage and the earthy goodness of the porcini mushrooms. The end result is a well-balanced symphony of flavors that does not rely on additional herbs and spices.
Tip: For even more flavor, reconstitute the dried porcini mushrooms in beef broth. Be sure to strain the liquid with a coffee filter or cheesecloth to remove any sediment before adding to the sauce.
2 T. extra virgin olive oil ½ large red onion, finely chopped 2 carrots, finely chopped 2 stalks celery, finely chopped ½ oz. dried porcini mushrooms, reconstituted according to package directions and chopped 1/3 lb. bulk spicy Italian sausage 1/3 lb. bulk sweet Italian sausage 1 lb. lean ground beef (80%) ½ c. dry red wine 1 14.5-oz. can Italian plum tomatoes, undrained Sea salt and black pepper, to taste Liquid from reconstituting porcini mushrooms
Tuscan Meat Ragù
Instructions
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