Linguini with Beef Ragu Sauce

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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Yield: 6

Linguini with Beef Ragu Sauce

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An authentic Beef Ragu Sauce, served with linguini. A review of the new cookbook "A Family Farm in Tuscany"

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

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.
2. Add the ground beef, stirring to break into clumps. Brown the meat lightly, about 10 minutes.
3. Add the tomatoes and salt, stir until well combined. Cook for 25 minutes, stirring occasionally.
4. Remove from the heat, and toss with the cooked spaghetti. Top with Parmesan cheese and basil if desired.

Notes

Adapted From A Family Farm in Tuscany

Nutrition Information

Yield

6

Serving Size

1
Amount Per Serving Calories 435Total Fat 22gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 15gCholesterol 68mgSodium 1064mgCarbohydrates 32gFiber 3gSugar 6gProtein 28g

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on dinnersdishesanddesserts.com should only be used as a general guideline.

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

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

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Erin S

Welcome to Dinners, Dishes, & Desserts where my love of food meets my busy life. My name is Erin and I’m a casual home cook who loves to feed people. On this blog, you’ll find hundreds of quick and easy recipes made mostly from scratch. My days are spent in the kitchen, creating new recipes to share with family and friends.

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