Save A rich, slow-cooked meat sauce from Tuscany, bursting with savory flavors, perfect for serving over pasta or polenta.
I've been making this classic Tuscan ragu for years, and it never fails to bring warmth and comfort to the dinner table.
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 recipe has become a family favorite, often bringing everyone together for Sunday dinner and warm conversation.
Required Tools
Large heavy based pot or Dutch oven, wooden spoon, chefs knife and cutting board are essential for making this ragu.
Allergen Information
Contains dairy (butter, milk, optional cheese) and celery. May contain gluten if served with regular pasta. Always check ingredient labels for hidden allergens.
Nutritional Information
Per serving: Calories 340, Total Fat 19 g, Carbohydrates 13 g, Protein 25 g.
Save This classic Tuscan ragu is the perfect comfort food to share any day of the week.
Recipe FAQs
- → Can I substitute the meats used in this sauce?
Yes, pancetta can replace some ground pork for added richness without compromising the traditional flavor.
- → What is the purpose of adding milk at the end of cooking?
Milk softens the acidity of tomatoes and adds creaminess, enhancing the sauce's texture and balance.
- → How long should the sauce simmer to develop flavor?
Simmering low and slow for about two hours allows flavors to meld and the sauce to thicken perfectly.
- → Can this sauce be prepared in advance?
Yes, making it a day ahead helps flavors deepen, and reheating gently preserves the sauce’s richness.
- → What dishes pair well with this sauce?
This sauce complements cooked pasta varieties and creamy polenta beautifully, reflecting its Tuscan roots.
- → Are there any common allergens in this sauce?
This preparation contains dairy from butter and milk and celery. Watch for gluten depending on pasta choice.