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 been a family favorite for years, filling our kitchen with irresistible aromas and warm memories.
Ingredients
- 400 g (14 oz) ground beef
- 200 g (7 oz) ground pork
- 1 large onion finely chopped
- 2 medium carrots finely diced
- 2 celery stalks finely diced
- 3 garlic cloves minced
- 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
- 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
- Freshly grated Parmigiano-Reggiano cheese optional
- Cooked pasta or polenta
Instructions
- Heat the oil and butter:
- Heat extra-virgin 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.
- Cook garlic:
- Stir in the garlic and cook for 1 minute until fragrant.
- Brown the 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.
- Add 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 cooking:
- Stir in the milk and simmer uncovered for another 20 minutes until the sauce is rich and thick. Adjust seasoning as needed.
- Serve:
- Remove bay leaf. Serve hot over cooked pasta or polenta topped with Parmigiano-Reggiano if desired.
Save Sharing this ragu at family dinners has always brought everyone closer with its rich taste and comforting nature.
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 ragu offers a perfect combination of hearty flavors and traditional Italian cooking techniques to enrich your meals.
Recipe FAQs
- → What meats are used in this Tuscan sauce?
Ground beef and ground pork combine to create a rich, balanced flavor base for the sauce.
- → How long should the sauce simmer?
Simmer the sauce gently for about 2 hours to develop deep, mellow flavors, then add milk and cook an additional 20 minutes.
- → Can I prepare the sauce in advance?
Yes, allowing the sauce to rest overnight enhances its flavors. Reheat gently before serving.
- → What is the best way to serve this sauce?
Serve hot over cooked pasta or creamy polenta, optionally topped with freshly grated Parmigiano-Reggiano cheese.
- → Which wine pairs well with this dish?
Tuscan red wines like Chianti complement the rich, savory notes of the sauce beautifully.