Save A rich, slow-cooked meat sauce from Tuscany, bursting with savory flavors, perfect for serving over pasta or polenta.
A classic Tuscan Ragu that fills the kitchen with incredible aromas and brings everyone to the table.
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
- 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 This ragu has brought our family together many times, making dinners feel warm and special.
Required Tools
Large heavy based pot or Dutch oven, wooden spoon, chef's knife and cutting board.
Allergen Information
Contains dairy (butter, milk, optional cheese), celery. 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.
Save This Tuscan Ragu is a comforting classic that elevates any pasta night with rich, authentic flavor.
Recipe FAQ
- → What cuts of meat are best for this sauce?
Ground beef and pork provide a balanced flavor and texture, making the sauce hearty and rich.
- → How long should the sauce simmer?
Simmer the sauce gently for about 2 hours to develop deep, layered flavors.
- → Can I prepare the sauce ahead of time?
Yes, letting it rest overnight enhances the taste. Simply reheat gently before serving.
- → What dishes pair well with this sauce?
Serve it over wide pasta noodles or creamy polenta to complement the robust flavors.
- → Why is milk added near the end?
Milk rounds out acidity and enriches the sauce's texture without overpowering other ingredients.
- → Can this sauce be frozen?
Yes, it freezes well up to 3 months when stored in airtight containers.