Classic Tuscan Ragu Sauce

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

I first served this classic Tuscan ragu to my family and everyone asked for seconds. It quickly became a staple in our home for cozy dinners.

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.

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This dish always brings my family together, sparking laughter and stories over every meal.

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. Always check ingredient labels for hidden allergens.

Nutritional Information

Per serving: Calories 340, Total Fat 19 g, Carbohydrates 13 g, Protein 25 g.

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This ragu is well worth the time it takes and will become a beloved classic in your recipe collection.

Recipe FAQ

→ What meats are used in this Tuscan sauce?

It combines ground beef and ground pork to achieve a rich, balanced flavor and texture.

→ How long should the sauce simmer?

Simmer the sauce gently for about 2 hours to meld flavors and achieve a thick consistency.

→ Can this sauce be made ahead of time?

Yes, preparing it a day in advance allows the flavors to deepen; reheat gently before serving.

→ What dishes pair well with this sauce?

Serve it over cooked pasta or creamy polenta for a classic Tuscan experience.

→ Are there any suggested wine pairings?

It pairs beautifully with Chianti or other bold Tuscan red wines to complement its savory depth.

→ Can pancetta be used in this sauce?

Yes, substituting some ground pork with pancetta adds extra richness and a smoky note.