Description
Tuscan Ragu
Transport yourself to the rolling hills of Tuscany with this rich, meaty ragu. This recipe is all about tradition, patience, and hearty Italian flavors. With a base of beef and pork sausage, and a soffritto of onion, carrot, and celery, it’s the kind of dish that brings out the best of Tuscany. Slow-cooked to perfection with a splash of red wine and fresh herbs, it’s a comforting meal that pairs beautifully with pappardelle pasta or traditional hand-rolled pici.
1-2 tbsp olive oil
1 onion, chopped
2 ribs celery, diced
2 carrots, chopped
2-3 cloves garlic
1 sprig rosemary (leaves only)
2 lbs ground beef
1 lb pork sausage (casing removed)
250ml dry red wine
400g canned chopped tomatoes
500ml tomato passata
3 tbsp tomato paste
Salt and pepper to taste
Directions:
1. In a large pan, heat olive oil. Add onion, celery, carrots, garlic, and rosemary. Cook for 10 minutes.
2. Add beef and sausage, browning until no longer pink.
3. Pour in wine and simmer for 10 minutes. Add tomatoes, tomato paste, salt, and pepper. Simmer for 1.5 hours.
Prep Time: 2 hours 20 mins
Kcal: 338
Step-by-Step Guide
1. Prepare the Soffritto: Finely chop the onion, celery, and carrots. Mince the garlic and rosemary leaves. In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat. Add the chopped vegetables, garlic, and rosemary. Cook, stirring occasionally, for about 10 minutes until softened and fragrant.
2. Brown the Meats: Increase the heat to medium-high. Add the ground beef and crumbled pork sausage (casings removed) to the pot. Break up the meat with a wooden spoon and cook until thoroughly browned, about 8-10 minutes. Ensure no pink remains.
3. Deglaze with Wine: Pour in the dry red wine, scraping up any browned bits from the bottom of the pot. Let it simmer vigorously for 10 minutes, allowing the alcohol to cook off and the liquid to reduce by about half.
4. Simmer the Ragu: Stir in the chopped tomatoes, tomato passata, and tomato paste. Season generously with salt and pepper. Bring to a very gentle simmer, then reduce the heat to low. Partially cover the pot and let it cook for at least 1.5 hours, stirring occasionally. For the best flavor, a 2-3 hour simmer is ideal.
Serving Suggestions
This rich Tuscan Ragu is traditionally served with wide, flat pasta that can hold the hearty sauce. Pappardelle is the classic choice. For an authentic Tuscan experience, try it with hand-rolled pici pasta. It also pairs wonderfully with creamy polenta or can be used as a luxurious filling for homemade lasagna. Always finish your plate with a generous grating of Parmigiano-Reggiano cheese and a drizzle of high-quality extra virgin olive oil.
How-to Summary
To make Tuscan Ragu, start by sautéing a classic soffritto of onion, carrot, celery, garlic, and rosemary. Brown ground beef and pork sausage in the same pot. Deglaze with red wine, then add canned tomatoes, passata, and paste. The key is a long, slow simmer of at least 1.5 hours to develop deep, complex flavors.
Frequently Asked Questions
Can I make this ragu ahead of time? Absolutely. In fact, the flavors improve overnight. Let it cool completely, store it in an airtight container in the refrigerator for up to 3 days, or freeze it for up to 3 months. Reheat gently on the stovetop.
What type of red wine should I use? Choose a dry, medium-bodied Italian red like Chianti, Sangiovese, or Montepulciano. Avoid cooking wines. The rule of thumb is to use a wine you would enjoy drinking.
Can I use only one type of meat? Yes, but for authentic flavor, the combination of beef and pork is recommended. You can use all ground beef or a mix of beef and veal. For a lighter version, ground turkey can be substituted.
My ragu seems too thin. How can I thicken it? Continue simmering uncovered to allow excess liquid to evaporate. If it’s still too thin, create a slurry by mixing 1 tablespoon of tomato paste with 2 tablespoons of the sauce and stir it back into the pot.
Is there a substitute for tomato passata? Yes. You can use an additional 500ml of canned crushed tomatoes or purée a can of whole San Marzano tomatoes until smooth.
Common Mistakes to Avoid
- Rushing the Soffritto: Do not sauté the vegetables on high heat. A gentle, slow cook (soffritto) is essential to build a sweet, aromatic base without burning the garlic.
- Not Browning the Meat Properly: Avoid steaming the meat. Ensure your pot is hot enough to achieve a proper sear, which creates fond (browned bits) for deeper flavor.
- Skimping on Simmer Time: The magic happens during the long, slow cook. A short simmer will result in a sauce that tastes acidic and raw. Patience is non-negotiable.
- Oversalting Early: As the sauce reduces, flavors concentrate. Season conservatively at the beginning and do a final taste adjustment at the end of cooking.
Conclusion
Tuscan Ragu is more than a recipe; it’s a celebration of slow-cooked, rustic Italian tradition. By following these steps and avoiding common pitfalls, you can create an incredibly flavorful and comforting dish that embodies the heart of Tuscany. The investment of time yields a rich, complex sauce that is perfect for a special family dinner or entertaining guests. Serve it with your favorite pasta, share it with loved ones, and savor the taste of la dolce vita.