The Ragu I Learned In Italy

Today I’m sharing the Italian ragu I learned how to make in Tuscany! I had several days of cooking classes at Le Quercia Estate with my teacher Veronica, and this is one of the many recipes she taught me. I love that this recipe is simpler than most ragus, yet still delivers a robust flavor equal to (if not greater than) any restaurant bolognese. It's become my favorite meat sauce to make out of the many recipes I have. You can layer this ragu into a lasagna, toss with your favorite pasta shape, or add to any Italian dish that calls for sauce. Hope you all enjoy this recipe!! It’s a special one. ❤️ Book a cooking class with Veronica at La Quercia Estate (Mention A Simple Palate when you book!): https://www.laquerciaestate.com/ Our Italy recap video:    • My Time Cooking in Italy   RECIPE: https://asimplepalate.com/blog/italia... INGREDIENTS 1 small red onion 1 small carrot 1 small celery rib 1 pound lean ground beef 2/3 cup dry red wine 1 medium-sized Parmigiano Reggiano rind 24.5 oz Passata 3 pinches salt 1 generous pinch white pepper MY FAVORITE KITCHEN TOOLS & INGREDIENTS: Our shop - https://www.amazon.com/shop/asimplepa... STAY CONNECTED: Website: https://asimplepalate.com Join my email list: https://asimplepalate.com/subscribe/ Instagram:   / asimplepalate   Facebook:   / asimplepalate   Video edited by Light Ridge Studio Music by Epidemic Sound: https://share.epidemicsound.com/ulcmdw