Tuscan Ragù

We didn’t have a turkey this year. We didn’t have cranberry sauce, or stuffing, or sweet potatoes with halfway-burnt mini marshmallows on top. Nobody made a pumpkin pie or an extra decadent pecan pie… there wasn’t even an apple pie. No brussels sprouts, no popovers, no traditional menu item of any sort. I’m not complaining. Not in the least.

For our singular feast, we bowed our heads over a bowl of fettuccine Bolognese (only because there was no pappardelle left in the cupboard). Call it a Tuscan-themed Thanksgiving for the smallest of Tuscan families. I babied my Creuset all afternoon, breathing in the scent of carrots, celery, onion, and garlic. A little while later, beef and pork infusing with the vegetables wafted through the house. Then came the sweet aromatics of red wine and simmering tomatoes. And finally, freshly grated Parmigiano Reggiano. So maybe we didn’t follow the scent of bird to the table, but our noses, and surely our taste-buds, received their fair share of riches on a whole other level. Buon Thanksgiving, from my unconventional cucina to yours.

Recipe by Luce in Portland, Oregon. As seen on bonappetit.com. This recipe takes about 5 hours, realistically speaking. 

Ingredients (for 8 servings): 

8 tablespoons extra virgin olive oil, divided

1.5 lbs ground pork

1 lb. ground beef chuck

1/2 large onion, minced

1 medium carrot, diced, then roughly chopped

1 stalk celery, minced

A couple sprigs thyme

4 garlic cloves, minced

2 tablespoons tomato paste

1 cup dry red wine

1 28-oz can San Marzano crushed tomatoes

3 cups low-sodium chicken broth (ours was homemade the day before)

Recipe I followed this recipe as seen on bonappetit.com



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