Classic Tuscan Ragu Sauce

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

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 (23 cup) dry red wine
• 600 g (21 oz about 1 12 cans) canned whole tomatoes crushed by hand
• 2 tbsp tomato paste
• 200 ml (34 cup) beef or chicken stock
• 100 ml (13 cup plus 1 tbsp) whole milk
• 3 tbsp extra virgin olive oil
• 2 tbsp unsalted butter
• 1 bay leaf
• 1 tsp dried oregano
• 12 tsp dried thyme
• 12 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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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

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This classic Tuscan ragu is worth the slow cook Enjoy it with your favorite pasta or polenta for a comforting meal

Recipe Questions

→ What meats are used in this sauce?

Ground beef and pork combine to create a rich, balanced flavor and texture.

→ How long should the sauce simmer?

Simmer the sauce gently for about 2 hours to develop deep, complex flavors.

→ Can I prepare it in advance?

Yes, preparing a day ahead allows flavors to meld; simply reheat gently before serving.

→ What herbs are included in the seasoning?

Dried oregano, thyme, and a bay leaf infuse the sauce with traditional Tuscan aromas.

→ How should it be served?

Serve hot over cooked pasta or creamy polenta, topped optionally with grated Parmigiano-Reggiano.

→ Can I substitute any ingredients for more richness?

Replacing some pork with pancetta adds a deeper, smoky richness to the sauce.