In today’s hectic world, it is overwhelming to me the time people spend working and getting to and from work. I understand how little time is left for cooking and why simple quick food is necessary. I also adore quick and easy, but sometimes we deserve more.
Having the time to make a simple Tuscan Sugo, ragu, is really a treat. The recipe itself is not difficult or time comsuming in the preparation, but a long slow cook is really the secret.
After all the sweets I have been making I was craving something rich and savory. Nothing says that more than a baked lasagna, Tuscan-style made with a bechamel sauce, parmesan cheese and sugo.
I like to make a huge pot of sugo and then eat some as it is on pasta, saving some to make a lasagna.
Today’s lunch was penne with sugo and tomorrow I will bake my lasagna.
There are as many variations on ragu as there are chefs, I even change how I make it with subtle changes each time. How I chop the carrot, onion and celery for the soffritto- using red wine or not- all beef or beef and pork? I could go on and on.
I have the classic recipe for Sugo Toscano on my website ( do look at all the recipes!!!)
Tomorrow I will write-up the lasagna Tuscan style, I adore it.
Both the meat sauce and the lasagna freeze well, so it is a good idea to make a lot that you can just heat up on those days when you don’t have time, but deserve a good home-cooked meal.