Save A rich, slow-cooked meat sauce from Tuscany, bursting with savory flavors, perfect for serving over pasta or polenta.
A personal favorite for cozy dinners, this ragu has been a hit at every family gathering I've hosted.
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
- 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 brought many family members together around the table, making every meal memorable.
Required Tools
Large heavy based pot or Dutch oven Wooden spoon Chefs knife and cutting board
Allergen Information
Contains dairy (butter milk optional cheese) Contains celery May contain gluten if served with regular pasta Always check ingredient labels for hidden allergens
Nutritional Information
Calories 340 Total Fat 19 g Carbohydrates 13 g Protein 25 g per serving
Save This ragu elevates any meal with minimal effort and maximum taste.
Kitchen Tips & Answers
- → What meats are used in this Tuscan meat sauce?
The sauce combines ground beef and ground pork for a balanced flavor and texture.
- → How long should the sauce be simmered?
The sauce is cooked slowly over low heat for about 2 hours, with an additional 20 minutes after adding milk to develop deep flavors.
- → Can I prepare this sauce ahead of time?
Yes, preparing it a day in advance enhances the flavors, and it reheats well for serving later.
- → What liquids are included in the sauce?
Dry red wine, crushed tomatoes, beef or chicken stock, and a touch of whole milk are used to create a rich, silky texture.
- → What dishes pair well with this sauce?
It's traditionally served over cooked pasta or creamy polenta and complements Tuscan red wines like Chianti.
- → Are there any allergen concerns?
The sauce contains dairy and celery; gluten may be present if served with regular pasta.