Save to Pinterest A rich, slow-cooked meat sauce from Tuscany, bursting with savory flavors, perfect for serving over pasta or polenta.
This classic Tuscan ragu has become a family favorite that I enjoy making on weekends when I have time to let it simmer and develop its rich taste.
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 to Pinterest I love making this dish on weekends when the family gathers; the aroma fills the house and brings everyone to the kitchen.
Tips for Serving
Serve hot over your choice of cooked pasta or creamy polenta for a hearty meal.
Storage Instructions
This sauce freezes well for up to 3 months; thaw overnight in the refrigerator and reheat gently.
Wine Pairing
Pairs beautifully with Chianti or other Tuscan reds enhancing the rich meat flavors.
Save to Pinterest This Tuscan ragu is a delicious and comforting dish that brings the taste of Italy to your table.
Recipe Questions & Answers
- → What cuts of meat are used in this sauce?
Ground beef and ground pork combine to provide a rich and balanced meat base with savory depth.
- → How long should the sauce simmer?
The sauce simmers gently over low heat for about two hours to develop its full flavor and tender texture.
- → Can I prepare this sauce in advance?
Yes, making it a day ahead allows the flavors to meld beautifully, enhancing the overall taste.
- → What dishes pair well with this sauce?
This sauce is traditionally served over cooked pasta or creamy polenta for a classic Italian meal.
- → How can I enhance the sauce’s richness?
Adding a bit of pancetta or extra butter and finishing with grated Parmigiano-Reggiano provides added depth.