Ragù

Quick ragù

Preparation info

  • Makes about

    850 ml

    • Difficulty

      Easy

Appears in

Twelve

By Tessa Kiros

Published 2003

  • About

This is a sauce eaten frequently, spooned over pasta and gnocchi — a staple of Tuscany and generally all over Italy. The lemon zest here is optional. It can also be added to the Tuscan ragù if you like the flavour. When making ragù, it is a good idea to make double the amount you will need and freeze it for future use. This amount will be enough for 6-8 portions.