The Ragu I Learned In Italy

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Today I’m sharing the Italian ragu I learned how to make in Tuscany! I had several days of cooking classes at Le Quercia Estate with my teacher Veronica, and this is one of the many recipes she taught me. I love that this recipe is simpler than most ragus, yet still delivers a robust flavor equal to (if not greater than) any restaurant bolognese. It's become my favorite meat sauce to make out of the many recipes I have.

You can layer this ragu into a lasagna, toss with your favorite pasta shape, or add to any Italian dish that calls for sauce. Hope you all enjoy this recipe!! It’s a special one. ❤️

Book a cooking class with Veronica at La Quercia Estate (Mention A Simple Palate when you book!): https://www.laquerciaestate.com/

Our Italy recap video: https://youtu.be/lxj-K2yq3yI

RECIPE: https://asimplepalate.com/blog/italian-ragu/

INGREDIENTS
1 small red onion
1 small carrot
1 small celery rib
1 pound lean ground beef
2/3 cup dry red wine
1 medium-sized Parmigiano Reggiano rind
24.5 oz Passata
3 pinches salt
1 generous pinch white pepper

MY FAVORITE KITCHEN TOOLS & INGREDIENTS:
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Video edited by Light Ridge Studio
Music by Epidemic Sound: https://share.epidemicsound.com/ulcmdw
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