Ragu' Toscano (Tuscan Ragu'), Pasta alla Pistoiese (City of Pistoia)

 

I love traveling about Italy, especially when I am on my own.   I have been known to disappear on long drives, only to happen on a small Medieval town.   This time, not long ago, I stopped in Pistoia in the hills of Tuscany.   What a wonderful place to take in the sights and the people. It's hard not to love all of it, the people, the countryside.   Why would I ever return home?   I didn't have to go far to a local bar and ask where to eat.  Just ask a local and he will probably escort you there.     A nearby Trattoria, a glass of local Montpulciano.and a great local dish that involved Pasta of any kind and I was in heaven.  After charming my waiter, which wasn't terribly difficult, given his big smile and handsome face, I  quickly made my way into the kitchen just to observe the seriousness of it all and his Mother at the command post. I quickly learned to be sure and stay out of the way.   I am long overdue for a visit.  

This simple and delicious recipe, will have you coming back for seconds.  By all means, cook some extra pasta.  

Ingredients:  4 people

One pound of Penne Pasta or Spaghetti (dish is made with fresh Pasta).  Lots of good, dry varieties on the market.

8 quarts of salted water brought to a rolling boil

One large skillet to accommodate your ingredients

Ragu':  

One medium carrot/ diced

1/2 medium onion diced ( I like to use sweet Italian red in my kitchen, however traditionally, yellow onion is used)

One celery stalk, peeled and diced 

1/4 cup extra virgin olive oil

 4 ounces ground veal

4 ounces of ground beef

1/2  cup of dry red wine  ( I like to use whatever I am going to have on the table to drink)

One tablespoon tomato paste diluted in 3 tablespoons of water

Salt / pepper to taste 

Method:  Heat your oil to medium in a large skillet.  Add thee vegetables and cook on medium/ low for 30 minutes time.  I like to add a pinch of salt to them as it helps the vegetables break down

and cook. 

 Keep an eye on them and give them a mix so they don't stick.   When everything is fragrant and soft,  add your beef and veal.   Give it a mix and brown some.   Add your wine, tomatoes and continue to mix.  

 Turn your heat down to low and place a cover on the pan.  

When the oil separates from the pan (After about 30 minutes), it's done.  Cook your pasta to al dented, drain and toss.    Don't forget a little Parmigiano Reggiano if you like.   I prefer it without.   Buon Appetito!