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, reminding me of long dinners talking late into the night.
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
- 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 Sharing this ragu brings back fond memories of family gatherings around the table, full of laughter and warmth.
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
Calories: 340, Total Fat: 19 g, Carbohydrates: 13 g, Protein: 25 g per serving
Save This ragu is the perfect hearty meal to enjoy any time you crave comfort food with an Italian touch.
Recipe FAQ Section
- → What meats are used in this Tuscan sauce?
Ground beef and pork combine to create a balanced, rich texture and flavor typical of traditional Tuscan sauces.
- → How long should the sauce simmer for best results?
Simmering gently for about 2 hours allows flavors to meld and the sauce to thicken into a rich texture.
- → Can I prepare the sauce in advance?
Yes, preparing it a day ahead lets the flavors deepen, and reheating before serving works well.
- → What herbs enhance the flavor of this dish?
Dried oregano and thyme provide classic aromatic notes that complement the savory meat and tomato base.
- → What dishes pair well with this sauce?
It’s traditionally served over pasta or polenta, and pairs beautifully with a glass of Tuscan red wine.