Sugo Toscano / Tuscan Ragù Sauce

Guest Post from Allison Bell from Allison’s Tuscany

11 July 2013 - Sugo ToscanoPhotos by Allison Bell

Homemade Tuscan Ragù Sauce

Meat sauce is made regularly in Italian households; it is one of their staples. Pasta al Sugo is a comfort food and my mother-in-law rarely sends me home without a small container of fresh meat sauce to use during the week. The secret to a good meat sauce is how long it cooks. If you see the sauce getting too dry before 2 hours you can add a little more warm water.

* Passata di Pomodoro (strained tomatoes) is one of the only ingredients my mother-in-law uses out of a jar. It is a key ingredient to many sauces, vegetables, and even some meat dishes. The Italians who are fortunate enough to have an outdoor garden grow their own tomatoes in the summer in order to make and jar enough passata di pomodoro for the year.

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  1. Oh, ragu is easier than I thought it would be. Do you use cooking white wine or some other type of white wine?

    1. No no…don’t use cooking wine – they are made of a cheap base wine and they are not very good. If you’re in the USA, you can use either a Sauvignon Blanc or Chardonnay. Suggestion: buy a white wine you would actually drink and have a few sips while you cook! 🙂