Classic Tuscan Ragu

A rich, slow-cooked meat sauce from Tuscany, bursting with savory flavors, perfect for serving over pasta or polenta.

Ingredients

• 400 g (14 oz) ground beef
• 200 g (7 oz) ground pork
• 1 large onion: finely chopped
• 2 medium carrots: finely diced
• 2 celery stalks: finely diced
• 3 garlic cloves: minced
• 150 ml (2/3 cup) dry red wine
• 600 g (21 oz, about 1 1/2 cans) canned whole tomatoes: crushed by hand
• 2 tbsp tomato paste
• 200 ml (3/4 cup) beef or chicken stock
• 100 ml (1/3 cup plus 1 tbsp) whole milk
• 3 tbsp extra virgin olive oil
• 2 tbsp unsalted butter
• 1 bay leaf
• 1 tsp dried oregano
• 1/2 tsp dried thyme
• 1/2 tsp ground black pepper
• Salt: to taste
• Freshly grated Parmigiano Reggiano cheese: optional
• Cooked pasta or polenta

Instructions

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.

Stir in the garlic:

and cook for 1 minute until fragrant.

Add the ground beef and pork:

Cook, breaking up the meat with a spoon, until browned and any liquid has evaporated, about 10 minutes.

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.

Add crushed tomatoes, stock, bay leaf, oregano, thyme, salt, and pepper:

Stir to combine.

Bring to a gentle simmer:

Partially cover and cook over low heat for 2 hours, stirring occasionally.

Stir in the milk:

and simmer uncovered for another 20 minutes until the sauce is rich and thick. Adjust seasoning as needed.

Remove the bay leaf:

Serve hot over cooked pasta or polenta, topped with Parmigiano Reggiano if desired.

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This classic Tuscan ragu is perfect for a comforting meal any day of the week.

Common Recipe Questions

→ What meats are used in this Tuscan ragu?

Ground beef and pork combine to give a rich, balanced flavor and hearty texture to the sauce.

→ How long should the sauce simmer?

Simmer the sauce gently for about 2 hours to develop deep flavors and tenderize the meat thoroughly.

→ Can I prepare the sauce in advance?

Yes, making the sauce a day ahead enhances its flavor. Simply reheat gently before serving.

→ What liquids are added to the sauce?

Red wine, crushed tomatoes, stock, and a touch of whole milk combine to create a rich, balanced sauce.

→ What dishes pair well with this sauce?

This hearty sauce is traditionally served over pasta or creamy polenta for a fulfilling meal.

→ Are there options to enrich the flavor further?

Substituting pancetta for part of the pork and serving with aged Parmigiano adds extra depth and richness.