Top 5 Tuscan Meat-based Sauces

Ragù di cinghiale is a traditional meat sauce hailing from Tuscany, but it's also prepared in other Italian regions such as Veneto and Umbria. The ragù is made with a combination of cinghiale (wild boar) meat, tomatoes, red wine, carrots, onions, celery, garlic, olive oil, and spices and herbs such as bay leaves, sage, and rosemary. Once prepared, this hearty meat sauce is traditionally served with pappardelle pasta, and not that often with tagliatelle. The pasta and the suace are tossed together, then sprinkled with grated cheese.Expand

Ragù Toscano is a hearty Italian meat sauce from Tuscany, consisting of ground beef, bits of sausage, tomatoes, wine, olive oil, and a sofrito made from onion, carrots, and celery. There are numerous variations on the ragù depending on the region where it is prepared. The ragù can be used with various pasta types such as lasagne. Unlike the traditional ragù from Emilia-Romagna, ragù Toscano is not that red and is somewhat drier.Expand

Ragù di chianina is an Italian meat ragù that uses beef obtained from the world-renowned Italian breed of cattle called chianina. The ragù combines ground chianina beef, ground pork, and minced sausage meat with a sofrito that's made by sautéing finely chopped onions, carrots, and celery in olive oil. Tomatoes, a splash of white wine, salt, pepper, and herbs such as rosemary and bay leaves are added to the combination for extra flavor. This flavor-packed ragù can be enjoyed with various pasta types such as tagliatelle, maltagliati, pappardelle, lasagna, or macaroni, and it also goes well with polenta.Expand

Cibreo is a traditional Tuscan specialty made with chicken giblets as the key ingredient. The livers, combs, testicles, and hearts are peeled and chopped, then combined with tomato paste, garlic, onion, parsley, and a single anchovy that will dissolve as it cooks. A combination of egg yolks, flour, and lemon juice is then added to the pot. It's vigorously mixed and stirred constantly. If the resulting stew is too thick, it can be slightly diluted with broth. This dish goes especially well with crostini and it's traditionally served hot.Expand

Pancetta all'aceto is a traditional Tuscan sauce originating from Mugello. It's made with finely minced pancetta that's cooked in garlic and red vinegar. This cucina povera sauce was originally prepared as a flavoring to polenta by carbonai, the charcoal makers of the Apennine Mountains. Pancetta all'acetto is always served piping hot, either on top of creamy polenta or as an accompaniment to slices of grilled polenta or boiled meat.Expand