{Recipe} Florentine Meat Sauce

Florence City Scape-allaboutthedetails.com

For our honeymoon Gracis and I explored Italy. From Venice to Santa Margarita to Cinque Terre to Florence to Rome – it really felt like we experienced so much of the magic that Italy has to offer. While I adored the entire trip two cities really stand apart when I take a walk down memory lane, Venice and Florence… I mean is it even possible to get more romantic than these two cities? While in Florence, my new hubby indulged my passion for cooking by booking us a class with a Florentine chef.

If you have never thought of taking a local cooking class while traveling abroad, I cannot recommend it enough! There have been times fueled by a little too much wine and nostalgia for that trip, Gracis and I will whip up a big pot of sauce. Nothing stimulates a memory like food and smells and within a few hours we are blissfully transported back to Florence. I hope you enjoy this authentic sauce as much as we do!

Florentine Open Market-3- Florentine Meat Sauce-Recipe-Allaboutthedetails.com.jpgFlorentine Open Market- 2-Florentine Meat Sauce-Recipe-Allaboutthedetails.com.jpgWe started our morning at the local markets, walking around with our Chef, he knew every merchant by name, every origin of every product we picked out. It was magical. From there he whisked us away to his kitchen perched above Florence and we cooked the afternoon away surrounded by one of the most gorgeous cities in the world.

{Recipe} Florentine Meat Sauce and Home Made Pasta -2-allaboutthedetails.com{Hi, Chef!}

{Recipe} Florentine Meat Sauce and Home Made Pasta -3-allaboutthedetails.com

Florentine Meat Sauce {Ragu}  

2 Tablespoons extra virgin Olive Oil

2 Medium onions, finely chopped ( about 1 1/2 cups)

2 Celery stocks, finely chopped (about 1 cup)

2 Carrots- peeled and finely chopped ( about 3/4 cups)

6 Ounces of ground beef (  85 % lean)

6 Ounces ground pork ( can also sub with Veal)

3 Ounces of thinly sliced pancetta, finely chopped

1/2 Cup of dry red wine

3 Cups of beef stock or chicken stock, divided

3 Tablespoons of tomato paste

Kosher salt and ground pepper to taste

1 Cup whole milk

Finely grated parmesan for serving

Heat oil in a large heavy pot over medium heat. Add onions, celery, and carrots. Sauté until soft, about 8-10 minutes. Add ground beef pork, and pancetta and sauté. Make sure to break up the meat with a wooden spoon, and continue to sauté until it begins to brown or about 15 minutes. Add wine and allow it to boil for a minute, stirring often to ensure that all browned meat has been mixed with the wine. Add 2 1/2 cups of stock and tomato paste stirring it all together to blend. Reduce heat to very low and allow to gently simmer for approximately an hour and a half. IMPORTANT: Do not over stir! The less you stir the better. Season with salt and pepper to taste. Bring milk to a simmer in a small sauce pan, and gradually add to the sauce. Cover the sauce with a lid, leaving it slightly ajar and simmer over low heat stirring occasionally, until milk is absorbed or approximately 45 minutes. At this point you can add addition stock by 1/4th cups if the sauce needs to be thinned.

{Recipe} Florentine Meat Sauce and Home Made Pasta -6-allabouthedetails.com



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