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 beloved family favorite for years, bringing warmth and comfort to our 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
- 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 Our family gathers around the table eagerly when this ragu is simmering; it fills the house with an irresistible aroma.
Required Tools
Large heavy-based pot or Dutch oven, wooden spoon, chefs knife and cutting board.
Allergen Information
Contains dairy (butter, milk, optional cheese) and celery. May contain gluten if served with regular pasta.
Nutritional Information
Per serving calories: 340. Total fat: 19 g. Carbohydrates: 13 g. Protein: 25 g.
Save This classic Tuscan Ragu is sure to become a staple in your kitchen, delivering comfort and authenticity in every bite.