Pin Recipe A rich, slow-cooked meat sauce from Tuscany, bursting with savory flavors, perfect for serving over pasta or polenta.
This classic Tuscan Ragu has been a staple in my kitchen for years, always bringing comfort and delight to family dinners.
Ingredients
- Ground beef: 400 g (14 oz)
- Ground pork: 200 g (7 oz)
- Onion: 1 large, finely chopped
- Carrots: 2 medium, finely diced
- Celery stalks: 2, finely diced
- Garlic cloves: 3, minced
- Dry red wine: 150 ml (2/3 cup)
- Canned whole tomatoes: 600 g (21 oz, about 1 1/2 cans), crushed by hand
- Tomato paste: 2 tbsp
- Beef or chicken stock: 200 ml (3/4 cup)
- Whole milk: 100 ml (1/3 cup plus 1 tbsp)
- Extra-virgin olive oil: 3 tbsp
- Unsalted butter: 2 tbsp
- Bay leaf: 1
- Dried oregano: 1 tsp
- Dried thyme: 1/2 tsp
- Ground black pepper: 1/2 tsp
- Salt: to taste
- Parmigiano-Reggiano cheese: Freshly grated, optional
- Cooked pasta or polenta: to serve
Instructions
- Heat oil and butter:
- Heat the olive oil and butter in a large, heavy-based pot over medium heat. Add onion, carrot, and celery; sauté for 7-8 minutes until vegetables are soft and translucent.
- Add garlic:
- Stir in the garlic and cook for 1 minute until fragrant.
- Brown meat:
- Add the ground beef and pork. Cook, breaking up the meat with a spoon, until browned and any liquid has evaporated, about 10 minutes.
- Cook tomato paste and wine:
- Stir in tomato paste and cook for 2 minutes. Pour in the wine, scraping up any browned bits, and simmer until mostly evaporated, about 3 minutes.
- Add tomatoes and seasonings:
- Add crushed tomatoes, stock, bay leaf, oregano, thyme, salt, and pepper. Stir to combine.
- Simmer sauce:
- Bring to a gentle simmer. Partially cover and cook over low heat for 2 hours, stirring occasionally.
- Add milk and finish:
- Stir in the milk and simmer uncovered for another 20 minutes until the sauce is rich and thick. Adjust seasoning as needed.
- Serve:
- Remove the bay leaf. Serve hot over cooked pasta or polenta, topped with Parmigiano-Reggiano if desired.
Pin Recipe My family always gathers eagerly when this ragu is simmering; it's a true celebration of Tuscan tradition at our dinner table.
Required Tools
Large heavy-based pot or Dutch oven, wooden spoon, chef's knife and cutting board are essential for preparing this recipe.
Allergen Information
Contains dairy (butter, milk, optional cheese), celery, and may contain gluten if served with regular pasta. Always check ingredient labels for hidden allergens.
Nutritional Information
Per serving: 340 calories, 19 g total fat, 13 g carbohydrates, 25 g protein.
Pin Recipe This Tuscan Ragu is the perfect recipe to master hearty, comforting Italian cooking at home.
Recipe FAQs
- → What meats are used in this Tuscan ragu?
The sauce features a blend of ground beef and ground pork, which balances flavor and texture.
- → How long should the sauce be cooked?
After browning the meats and combining ingredients, simmer the sauce gently for about 2 hours, then an additional 20 minutes after adding milk.
- → Can I prepare the sauce in advance?
Yes, preparing the sauce a day ahead enhances the flavors. Reheat gently before serving.
- → What dishes pair well with this ragu?
This rich sauce is excellent over cooked pasta or creamy polenta, and pairs nicely with Tuscan red wines like Chianti.
- → Are there any special tools needed?
Use a large heavy-based pot or Dutch oven for even cooking and a wooden spoon for stirring.
- → Can I substitute ingredients to vary flavor?
Yes, pancetta can replace part of the pork for added depth, and seasoning can be adjusted to taste.