Left Continue shopping
Your Order

You have no items in your cart

Cucina toscana

2 recipes with minced meat

Tuscan recipes with minced meat

Tuscan cuisine is simple and straightforward and based on few but genuine ingredients. History and traditions come together in meat and vegetable dishes that recall simplicity and love for one's origins. Soups and legume stews, recipes with pan-fried minced meat, beef and vegetables come together in very tasty stews that recall the ancient civilizations that passed through this beautiful area and the peasant life that is still present.

Rural tradition still present because Tuscany, more than other Italian regions, wants to maintain and preserve its peasant past without bowing to industrialization. Typical products and unique recipes that make each diner rediscover the true genuine tastes of the past. This is why, among all the recipes of the Tuscan heritage, we have chosen 2 recipes with minced meat that are quick but unique for their simplicity and taste. A soup that represents an ancient peasant past with seasonal vegetables and celery stuffed with mouth-watering minced meat.

Recipe with minced meat: Lucchese Garmugia



Fry the onions, bacon, ground beef in oil and mix everything well. In the meantime, wash the vegetables, cutting them into pieces if necessary.

Add the vegetables to the sauce and leave to flavor for about 15 minutes, keeping the bottom wet with the broth. Now add the meat broth and continue cooking for another 10 minutes. Toast the Tuscan bread, cut into slices, place a slice on the bottom of each serving plate and serve the soup piping hot. Of a simplicity and a shocking taste.

Recipe with pan-fried minced meat: Prato-style celery


  • 4 fresh celery
  • 5 medium eggs
  • 300 g of minced beef
  • 200 g of ready-made meat sauce
  • 100g of mortadella
  • 1 bunch of parsley
  • Parmesan Cheese
  • 2 cloves of garlic
  • nutmeg to taste
  • Salt and Pepper To Taste


Clean the celery trying to remove the filaments, cut them into pieces of approximately 8 cm and boil them in plenty of salted water. Now let them cool covered with a cloth.

In the meantime, prepare the filling by mixing the minced meat and chopped mortadella with 2 eggs, parsley, parmesan, garlic, nutmeg, salt and pepper. Now stuff half the quantity of celery with the filling and close them with the other halves.

Coat the celery with flour and eggs and fry in boiling oil. Drain and place on absorbent paper. Heat the ragù in a pan and immerse the fried celery for about 10 minutes. Serve hot with a glass of Tuscan red wine.