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Slow and easy--long-simmered ragù is the quintessential Tuscan soul food. There are as many ways with ragù as there are cooks. This is ours, learned originally from Giusi, who's made it a thousand times. By now, I think we have, too. On many Saturday mornings, Ed makes a huge pot of ragù--tripling, quadrupling the recipe--and another of tomato sauce. We consider these our natural resources. For lunch, while the pots are still on the stove, we spoon ragù over bruschetta, add some cheese, and run it under the broiler. By afternoon, we're ready to fill several glass containers of different sizes and freeze them. We're then free to pull one out during the workweek. Serve ragù in lasagne or over spaghetti and, as you eat, you know you're participating in a communal rite that's being enacted all over the Italian peninsula.
Pour the olive oil into a 4-quart heavy pot with a lid. Over medium-high heat, brown the meats, breaking up the sausage with a wooden spoon, about 10 minutes. Add the salt, pepper, thyme, and 1 cup of the red wine. After the wine has cooked into the meat, about 10 minutes, add the soffritto, and stir in the tomato paste and tomatoes.
Bring the sauce to a boil, and then lower to a quiet simmer. Partially cover, and continue cooking for 3 hours, stirring now and then. Along the way, add the remaining cup of wine if you think the sauce is too dense.
Saute the ingredients in a small saucepan over medium-low heat until they begin to color and turn tender, 5 to 7 minutes.
Just as wonderful as Frances Mayes previous books with wonderful photos that make you want to trade places with this adventuresome couple.Published 1 month ago by catherine coward
My son loved this for Christmas. We even saw some of the recipes demonstrated on tv the other night, right from the book!Published 2 months ago by Susan A. Darnell
Having read the Mayes book of the same title, I had to see the cookbook. Written in the same easy style as their previous books which transported me back to Italy, I was delighted... Read morePublished 2 months ago by Suzabella
I go to this book whenever I want a scrumptious idea or just bit of sunshine I enjoy both the recipes and Fances Mayes' wonderful outlook. Read morePublished 2 months ago by Christina Ogden
This was fun, mostly because of all the photographs of Frances Mayes' now famous and lovely Tuscan home. Read morePublished 2 months ago by Starwoman33
Delicious recipes that we enjoy weekly! What a tremendous gift from Frances Mayes who has brought the recipes of Cortona to my home with her cookbook. Read morePublished 2 months ago by Barbara