When you work through my cookbook, Secrets of My Tuscan Kitchen,you find that the base of many of the sauces and stews consists in one of the Tuscan Trinity’s, the Soffritto. Carrot, red onion and celery, some people add parsley too. Each cook makes their own variations, personalizing the recipe. Today I made a ragu,…
The Secrets of Sugo -Tuscan Ragu
The True Test of Sugo, with Tuscan Bread In most Italian households, Sunday lunch is not just a meal, but a major eating event. No work on Sunday allows for the long leisurely lunches Italians are famous for.Slow-cooking potroasts, stews and meat sauces, called ragu, or here in Florence sugo,left simmering for hours on stovetops,…