Save A rich, slow-cooked meat sauce from Tuscany, bursting with savory flavors, perfect for serving over pasta or polenta.
I first served this Classic Tuscan Ragu to my family on a chilly evening, and it quickly became our favorite comfort meal.
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 to 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 sauce freezes well for up to 3 months and pairs beautifully with Chianti or other Tuscan reds.
Required Tools
Large heavy-based pot or Dutch oven, wooden spoon, chefs knife and cutting board
Allergen Information
Contains dairy (butter, milk, optional cheese), celery, and may contain gluten if served with regular pasta. Always check labels for hidden allergens.
Nutritional Information
Calories 340, Total Fat 19 g, Carbohydrates 13 g, Protein 25 g per serving
Save Classic Tuscan Ragu is a hearty and flavorful meal that brings a taste of Italy to your table.
Recipe Questions
- → What meats are used in the Tuscan ragu?
Ground beef and ground pork are combined to create a balanced, flavorful base for the sauce.
- → How long should the sauce simmer?
It simmers gently for about 2 hours to develop rich, deep flavors and tender texture.
- → Can this be served with something other than pasta?
Yes, it pairs beautifully with polenta, offering a creamy, complementary base.
- → What vegetables are included in the sauce?
Onion, carrots, celery, and garlic are sautéed to build a fragrant and savory foundation.
- → Why is milk added at the end?
Adding milk softens acidity and enriches the sauce, giving it a smooth, velvety finish.
- → Is it possible to prepare in advance?
Yes, making it a day ahead allows flavors to deepen; simply reheat gently before serving.