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Simple Florentine Ragù
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Description
A zesty meat sauce with the lovely taste of balsamic vinegar. This is an adaptation of a recipe I learned while cooking in Florence. I have 3 little kids, so this recipe has been simplified to suit my busy life. It’s perfect over fresh pasta, and also works well with dried pasta. A photo is coming soon.
Ingredients
- 1 pound Ground Beef
- 2 Tablespoons Chopped Garlic-(from A Jar Works Well And Is More Mild)
- 1 Tablespoon Dried Onion
- 1 teaspoon Kosher Salt
- 2 teaspoons Dried Basil
- 1 Tablespoon Italian Seasoning
- ½ teaspoons Black Pepper
- ½ cups Balsamic Vinegar
- 1 can Tomato Sauce-28 Oz.
- 1 can Whole Stewed Tomatoes-28 Oz.
- 1 package Pasta, Dried Or Fresh, 16 Ounces
Preparation
Preheat a pan on high heat. Add ground beef and garlic and cook until beef is browned. Add all of the dry seasonings, and cook for 1 minute to toast the spices. Add in the vinegar, and cook for 4 minutes, or until the vinegar reduces. Add in tomato sauce and stewed tomatoes, reduce heat to low, and simmer on low heat for 20 minutes.
Serve over fresh pasta or your favorite dried pasta.
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ourblissfullydeliciouslife on 1.14.2011
This sounds delicious! I love balsamic vinegar with beef. Can’t wait to try it.