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, bringing warmth and comfort to every 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 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 Our family gathers around the table to enjoy this hearty sauce together, creating lasting memories.
Required Tools
Large heavy-based pot or Dutch oven, wooden spoon, chefs knife and cutting board are essential for this recipe.
Allergen Information
Contains dairy (butter, milk, optional cheese) and celery. May contain gluten if served with regular pasta.
Nutritional Information
Per serving: 340 calories, 19 g total fat, 13 g carbohydrates, 25 g protein.
Save This classic Tuscan ragu is sure to become a staple in your recipe collection, offering rich comfort every time.
Common recipe questions
- → What meats are used in this Tuscan sauce?
Ground beef and ground pork are combined to create a rich, balanced meat base.
- → How long should the sauce simmer?
It simmers gently for about 2 hours to develop deep, savory flavors and a thick texture.
- → Can the sauce be prepared ahead of time?
Yes, it can be made a day in advance and reheated to enhance the flavors further.
- → What liquids contribute to the sauce's richness?
Dry red wine, crushed tomatoes, stock, and a small amount of milk are simmered to build depth and creaminess.
- → What herbs are featured in this sauce?
Dried oregano, thyme, and bay leaf provide aromatic and earthy notes to balance the meat and tomato base.
- → What are suggested serving options?
Serve hot over cooked pasta or creamy polenta, optionally topped with freshly grated Parmigiano-Reggiano.