Pin A rich, slow-cooked meat sauce from Tuscany, bursting with savory flavors, perfect for serving over pasta or polenta.
I first served this classic ragu to my family on a chilly Sunday and it quickly became a favorite comfort dish that we look forward to every season.
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.
Pin This recipe brings my family together every time, sharing stories and laughter around the dinner table.
Required Tools
Large heavy-based pot or Dutch oven, wooden spoon, chef&s knife and cutting board.
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: 340 calories, 19 g total fat, 13 g carbohydrates, 25 g protein.
Pin Enjoy this hearty classic as a comforting main to brighten any meal.
Recipe Q&A
- → What meats are used in this Tuscan ragu?
Ground beef and ground pork combine to create a rich, balanced flavor and texture.
- → Can I substitute the red wine with something else?
For a non-alcoholic option, use beef or chicken stock to maintain depth while cooking.
- → Why is milk added towards the end of cooking?
Adding milk softens acidity and enriches the sauce’s texture, making it creamy and well-rounded.
- → What vegetables form the base of this sauce?
Finely chopped onion, carrot, and celery are gently sautéed to build the foundational flavors.
- → How long should the sauce simmer for best results?
Simmering for about 2 hours develops deep, layered flavors and tenderizes the meats perfectly.
- → What dishes pair well with this sauce?
This sauce complements pasta varieties like pappardelle or creamy polenta for a classic Italian meal.
