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Live! From Jasper's Kitchen
 
* although we try to be as accurate as possible with all nutritional data, some of the ingredient data may be slightly higher or lower due to data availability.
Tuscan Meat Ragu

1 pound ground Hen House Market 93% Lean Ground Beef
4-5 chopped Vine Ripened Tomatoes (center core removed)
1/2 cup onion minced
1/2 cup carrot minced
1 celery stalk minced
1/2 cup red wine
1/4 cup extra virgin olive oil
1 Sprig Fresh Herb Gathering Rosemary (leaves only) Salt & Red Pepper Flakes to taste

Place carrot, onion and celery in a large skillet on medium heat and sautè in extra virgin olive oil until it starts to almost burn. Add the ground beef, raise the heat, and stir until browned. Splash with wine and let evaporate. Add the tomatoes. Salt to taste. Lower the heat and let cook for 25-30 minutes, stirring occasionally. Add fresh rosemary and red pepper flakes.

Jasper's Notes: This is one of my favorite sauces to serve over pasta of any shape. It is served in every trattoria in Tuscany. It can be argued that this is where Italian cooking was born - at the court of the Medici. The region is home to excellent olive oils, meats and cheeses. I like to grate fresh grated Pecorino Romano on top of the ragu for an added treat!!