Save A rich, slow-cooked meat sauce from Tuscany, bursting with savory flavors, perfect for serving over pasta or polenta.
This sauce has become a staple in my kitchen, reminding me of cozy family dinners and the warmth of Italian hospitality.
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
- Heat the olive oil and butter:
- 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.
- Cook garlic:
- Stir in the garlic and cook for 1 minute until fragrant.
- Cook meats:
- Add the ground beef and pork. Cook breaking up the meat with a spoon until browned and any liquid has evaporated about 10 minutes.
- Add tomato paste and wine:
- 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.
- Add tomatoes and seasonings:
- Add crushed tomatoes stock bay leaf oregano thyme salt and pepper. Stir to combine.
- Simmer sauce:
- Bring to a gentle simmer. Partially cover and cook over low heat for 2 hours stirring occasionally.
- Add milk and finish simmering:
- Stir in the milk and simmer uncovered for another 20 minutes until the sauce is rich and thick. Adjust seasoning as needed.
- Final steps:
- Remove the bay leaf. Serve hot over cooked pasta or polenta topped with Parmigiano-Reggiano if desired.
Save Sharing this meal with my family always brings back cherished memories of togetherness and celebration.
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
Save This Classic Tuscan Ragu is a comforting feast that warms the heart and pleases the palate.