Save A rich, slow-cooked meat sauce from Tuscany, bursting with savory flavors, perfect for serving over pasta or polenta.
This classic Tuscan ragu has become a family favorite, reminding me of cozy dinners and sharing hearty meals together.
Ingredients
- Meats: 400 g (14 oz) ground beef, 200 g (7 oz) ground pork
- Vegetables: 1 large onion, finely chopped, 2 medium carrots, finely diced, 2 celery stalks, finely diced, 3 garlic cloves, minced
- Liquids: 150 ml (2/3 cup) dry red wine, 600 g (21 oz about 1 1/2 cans) canned whole tomatoes, crushed by hand, 2 tbsp tomato paste, 200 ml (3/4 cup) beef or chicken stock, 100 ml (1/3 cup plus 1 tbsp) whole milk
- Fats & Seasonings: 3 tbsp extra virgin olive oil, 2 tbsp unsalted butter, 1 bay leaf, 1 tsp dried oregano, 1/2 tsp dried thyme, 1/2 tsp ground black pepper, Salt to taste
- To Serve: Freshly grated Parmigiano Reggiano cheese (optional), Cooked pasta or polenta
Instructions
- Step 1:
- 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
- Step 2:
- Stir in the garlic and cook for 1 minute until fragrant
- Step 3:
- Add the ground beef and pork Cook, breaking up the meat with a spoon, until browned and any liquid has evaporated, about 10 minutes
- Step 4:
- 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
- Step 5:
- Add crushed tomatoes, stock, bay leaf, oregano, thyme, salt, and pepper Stir to combine
- Step 6:
- Bring to a gentle simmer Partially cover and cook over low heat for 2 hours, stirring occasionally
- Step 7:
- Stir in the milk and simmer uncovered for another 20 minutes until the sauce is rich and thick Adjust seasoning as needed
- Step 8:
- Remove the bay leaf Serve hot over cooked pasta or polenta, topped with Parmigiano Reggiano if desired
Save We often enjoy this ragu around the table, savoring each bite and creating warm memories together with loved ones.
Required Tools
Large heavy based pot or Dutch oven, Wooden spoon, Chefs knife and cutting board
Allergen Information
Contains dairy (butter, milk, optional cheese) Contains celery May contain gluten if served with regular pasta Always check ingredient labels for hidden allergens
Nutritional Information
Calories: 340 Total Fat: 19 g Carbohydrates: 13 g Protein: 25 g per serving
Save This Tuscan ragu is the perfect hearty sauce to make ahead for busy weeknights or special gatherings.
Recipe Guide
- → What meat types are used in this sauce?
Ground beef and ground pork create a balanced, savory base rich in flavor and texture.
- → How long should the sauce simmer?
Simmer the sauce gently for about 2 hours to allow flavors to fully develop and thicken.
- → Can this sauce be reheated from the freezer?
Yes, it freezes well for up to 3 months and can be reheated gently to preserve its flavor.
- → What liquids enhance the sauce's depth?
Red wine, crushed tomatoes, and stock provide complexity and richness throughout cooking.
- → How does adding milk affect the sauce?
Milk adds creaminess and softens acidity, resulting in a smooth, velvety texture.
- → What are suitable serving options?
This sauce is delicious over cooked pasta or creamy polenta and can be topped with grated cheese.