Description
Tuscan Ragu is a rich, slow-simmered meat sauce that captures the rustic, hearty flavors of the Italian countryside. Made with a blend of ground beef, pork, and veal or Italian sausage, combined with aromatic vegetables, herbs, red wine, and tomatoes, this sauce is perfect for pairing with wide pasta like pappardelle or creamy polenta. Its comforting and deeply flavorful profile makes it ideal for a cozy weekend meal or a special dinner.
Ingredients
Scale
Vegetables and Aromatics
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 2 carrots, peeled and finely chopped
- 2 celery stalks, finely chopped
- 3 cloves garlic, minced
Meats
- 1 pound ground beef
- ½ pound ground pork
- ½ pound ground veal or Italian sausage
Liquids and Seasonings
- 1 tablespoon tomato paste
- 1 cup dry red wine
- 1 cup whole milk
- 1 (28-ounce) can crushed tomatoes
- 2 bay leaves
- 1 teaspoon dried oregano
- ½ teaspoon dried thyme
- Salt and black pepper to taste
For Serving
- Fresh parsley or basil for garnish
- Grated Parmesan cheese
Instructions
- Sauté Vegetables: Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery, and sauté for 8–10 minutes until the vegetables are soft and fragrant.
- Add Garlic: Stir in the minced garlic and cook for an additional 1 minute to release its aroma without burning.
- Brown the Meat: Add the ground beef, pork, and veal or Italian sausage to the pot. Cook while breaking the meat apart with a spoon until fully browned and no longer pink.
- Incorporate Tomato Paste: Stir in the tomato paste and cook for about 2 minutes, allowing it to caramelize slightly and deepen in flavor.
- Deglaze with Wine: Pour in the dry red wine and simmer for approximately 5 minutes until the liquid reduces by half, concentrating the flavor.
- Add Remaining Ingredients: Stir in the whole milk, crushed tomatoes, bay leaves, dried oregano, dried thyme, salt, and black pepper.
- Simmer Slowly: Reduce heat to low, cover the pot partially, and let the ragu simmer gently for 1½ to 2 hours. Stir occasionally to prevent sticking and encourage thickening.
- Finish and Serve: Discard the bay leaves. Serve the Tuscan ragu tossed with pappardelle or your favorite wide pasta, garnished with fresh parsley or basil and grated Parmesan cheese.
Notes
- This ragu tastes even better the next day, allowing flavors to meld.
- It freezes well for up to 3 months, perfect for make-ahead meals.
- For variation, swap veal for more pork or beef as preferred.
- Using a mix of ground meats enhances the richness and depth of flavor.
