Il Leccio | Vineyard Adventures
Ragù Toscano
  • 1 kg of ground veal
  • 1.2 kg ground pork
  • 1 cup of olive oil
  • 1 small can tomato paste
  • 4 medium carrots finely chopped
  • 3 medium onions finely chopped
  • 3 stalks celery finely chopped
  1. add the meat and cook for 30 minutes
  2. then deglaze with a glass of wine
  3. add the tomato paste and some water
  4. cook for a minimum of one hour
  5. salt and pepper to taste

  6. serve with pasta like pici or pappardelle (or your favorite) cooked al dente

Recipe provided by our dear friends at Il Leccio:

Il Leccio – Risorante/Enoteca | Vineyard Adventures


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