Description
This Tuscan Ragu is a rich and hearty Italian meat sauce made with a blend of ground beef, Italian sausage, vegetables, and slow-simmered tomatoes. Enhanced with red wine and finished with fresh herbs, this classic dish is perfect served over pasta or polenta and embodies authentic Tuscan flavors.
Ingredients
Scale
Meat and Sauce Base
- 2 tablespoons olive oil
- 1 pound ground beef or ground pork
- 1/2 pound Italian sausage, casings removed
- 2 tablespoons tomato paste
- 1 cup dry red wine
- 1 can (28 ounces) crushed tomatoes
- 1/2 cup whole milk
Vegetables & Aromatics
- 1 medium onion, finely chopped
- 1 carrot, finely diced
- 1 celery stalk, finely diced
- 3 cloves garlic, minced
Herbs & Spices
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1 bay leaf
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1/4 cup chopped fresh basil or parsley
Instructions
- Prepare the base: Heat the olive oil in a large heavy-bottomed pot over medium heat. Add the finely chopped onion, carrot, and celery, cooking for 6 to 8 minutes until softened to build a flavorful foundation.
- Add garlic: Stir in the minced garlic and cook for 30 seconds until fragrant, enhancing the aromatic profile of the sauce.
- Brown the meat: Add the ground beef and sausage to the pot, breaking up the meat as it cooks. Continue until the meat is fully browned and no longer pink, ensuring rich flavor development.
- Incorporate tomato paste: Stir in the tomato paste and cook for about 2 minutes. This step deepens the sauce’s flavor through caramelization.
- Deglaze with wine: Pour in the dry red wine, simmer the mixture until the wine has mostly reduced, intensifying the taste of the ragu.
- Add tomatoes and milk: Stir in the crushed tomatoes, whole milk, salt, black pepper, dried oregano, dried thyme, bay leaf, and optional crushed red pepper flakes for heat. These ingredients create a balanced, rich sauce.
- Simmer the sauce: Reduce the heat to low and let the sauce gently simmer for 60 to 90 minutes, stirring occasionally, until it becomes thick, rich, and tender.
- Finish and serve: Remove the bay leaf, then stir in freshly chopped basil or parsley for brightness. Serve the Tuscan Ragu over your choice of pasta or creamy polenta.
Notes
- Slow simmering is essential to develop the authentic and deep Tuscan flavor.
- Adding milk tenderizes the meat and balances the acidity of the tomatoes.
- This ragu freezes well and can be stored for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
- Category: Main Course, Sauce
- Method: Stovetop
- Cuisine: Italian
