Save A rich, slow-cooked meat sauce from Tuscany, bursting with savory flavors, perfect for serving over pasta or polenta.
This ragu has been a family favorite for years and always impresses guests with its authentic taste and hearty texture.
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 brings the family together every time it's served, sparking conversations and cherished memories around the table.
Required Tools
Large heavy-based pot or Dutch oven, wooden spoon, chef's knife and cutting board are needed.
Allergen Information
Contains dairy such as butter and milk; also contains celery; may contain gluten if regular pasta is used.
Nutritional Information
Per serving: 340 calories, 19 g total fat, 13 g carbohydrates, 25 g protein.
Save Enjoy your homemade Tuscan ragu as a comforting classic; it’s sure to become a staple.
Recipe Questions & Answers
- → What meats are used in this Tuscan sauce?
Ground beef and ground pork provide a balanced, rich base for the sauce.
- → How long does the slow cooking process take?
The sauce simmers gently for about 2 hours, then an additional 20 minutes after adding milk.
- → Can I prepare the sauce in advance?
Yes, preparing it a day ahead allows flavors to deepen. Reheat gently before serving.
- → What liquids are added to enhance flavor?
Dry red wine, crushed tomatoes, beef or chicken stock, and a small amount of milk contribute to richness and balance.
- → What dishes pair well with this sauce?
Traditionally served over pasta or creamy polenta, making a hearty main dish.
- → Are there common variations to this dish?
Some swap pancetta for part of the pork to add depth and richness.