Save A rich, slow-cooked meat sauce from Tuscany, bursting with savory flavors, perfect for serving over pasta or polenta.
This classic Tuscan ragu quickly became a family favorite because of its rich taste and comforting 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 brought our family together every Sunday, filling the house with rich aromas and smiles.
Required Tools
Large heavy-based pot or Dutch oven, Wooden spoon, Chefs knife and cutting board
Allergen Information
Contains dairy (butter, milk, optional cheese), celery, and may contain gluten if served with regular pasta.
Nutritional Information
Calories 340, Total Fat 19 g, Carbohydrates 13 g, Protein 25 g per serving.
Save This hearty ragu will elevate your dinner and impress your guests every time.
Recipe FAQs
- → What meats are used in this Tuscan sauce?
Ground beef and pork combine for a rich, balanced flavor and tender texture.
- → Why add milk during cooking?
Milk is added to mellow acidity and create a smoother, richer sauce.
- → Can this sauce be prepared ahead of time?
Yes, making it a day in advance enhances the depth of flavor when reheated.
- → What herbs complement this slow-cooked sauce?
Dried oregano, thyme, and a bay leaf infuse traditional Tuscan aromatic notes.
- → What dishes pair well with this sauce?
It's ideal served over cooked pasta or creamy polenta, topped with grated Parmesan.