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Linguini with Beef Ragu Sauce

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Today I am excited to bring you an authentic Italian recipe.  Ginny from Cooking with Chopin, Living with Elmo contacted me about participating in a blogging book tour for a new cookbook called “A Family Farm in Tuscany” I love Italy (even though I have never been), so I was excited to see what this book was all about.

This is not just your ordinary cookbook.  It is full of all sorts of family recipes straight from Sarah Fioroni, and her family.  But is also full of so many wonderful stories, and background about life on their farm, and life in Italy.  You get a true sense of how important food and family is to them.  Plus there is a lot of talk about wine, which is never bad.

I picked your basic meat sauce to make first.  I have a meat sauce that I make, but I know it isn’t authentic, so I wanted to try this out.  It is wonderful.  The quality of tomatoes make a big difference in the sauce.  This is great to eat straight with pasta, or would be delicious in a lasagna.  I can’t wait to try out some of the other recipes in this book.  Fresh bread, fresh pasta, risotto, panna cotta…there really is a little bit of everything.

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An authentic Beef Ragu Sauce, served with linguini.
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Linguini with Beef Ragu Sauce
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
 
An authentic Beef Ragu Sauce, served with linguini. A review of the new cookbook "A Family Farm in Tuscany"
Course: Main Course
Cuisine: American, Italian
Keyword: Beef Ragu Sauce
Servings: 6
Calories: 529 kcal
Ingredients
  • 1/3 cup extra virgin olive oil
  • 1 large carrot , peeled and finely chopped
  • 1 celery stalk , finely chopped
  • 1 small red onion , finely chopped
  • 2 cloves garlic , minced
  • 1 pound lean ground beef
  • 3 cups tomato sauce (preferably San Marzano tomatoes)
  • 1 tsp salt
  • 1 pound spaghetti , cooked according to the package directions
  • basil leaves for garnish
  • Parmesan cheese , optional
Instructions
  1. In a large pot heat the olive oil over medium heat. Add the carrots, celery, onion, and garlic. Cook until lightly browned, 10-15 minutes. Add the ground beef, stirring to break into clumps. Brown the meat lightly, about 10 minutes. Add the tomatoes and salt, stir until well combined. Cook for 25 minutes, stirring occasionally. Remove from the heat, and toss with the cooked spaghetti. Top with Parmesan cheese and basil if desired.
Recipe Notes

Adapted From A Family Farm in Tuscany

Nutrition Facts
Linguini with Beef Ragu Sauce
Amount Per Serving
Calories 529 Calories from Fat 153
% Daily Value*
Total Fat 17g 26%
Saturated Fat 3g 15%
Cholesterol 46mg 15%
Sodium 1090mg 45%
Potassium 879mg 25%
Total Carbohydrates 65g 22%
Dietary Fiber 4g 16%
Sugars 8g
Protein 27g 54%
Vitamin A 11.2%
Vitamin C 12.7%
Calcium 4.7%
Iron 23%
* Percent Daily Values are based on a 2000 calorie diet.

 

Be sure to check out what else is going on in the Blogging Book Tour

Linguini with Beef Ragu - so comforting!

**This post contains affiliate links.  I was sent this cookbook to review.  All opinions expressed are 100% my own.

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Comments

  1. This looks so wonderful, Erin! I love the photographs. I’m very happy that you liked the book; thank you so much for taking part in this tour. Your contribution is valuable!

    Warmly,
    Ginny

    Reply

  3. Looks delicious! I love an authentic Italian pasta- all the links look wonderful and remind me of how much I enjoy Italian food! Have a wonderful weekend;-)

    Reply

  9. Erin yours looks so good. I was going to town on this the other night. I usually am okay with one bowl of pasta but I actually went back for seconds. I really loved cooking it in olive oil. Made a wonderful meal. Love you bowl.

    Reply

  18. just a friendly comment – in the directions about sauteeing the veggies in the beginning, it says “cool for about 15 minutes” – I was VERY confused for a quick moment!!

    Reply

  19. No offense people, however I read the reviews only to get other views on how this tastes, not a review of how good it looks! I never leave a review until I actually make the recipe, because I don’t believe anybody’s interested in my view of it’s pictures.

    Reply

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