Description
This rich and hearty Tuscan Ragu recipe features a slow-simmered blend of ground beef, pork sausage, aromatic vegetables, and robust red wine, resulting in a deeply flavorful meat sauce perfect for pairing with pasta or polenta. The long, gentle cooking method allows the flavors to meld beautifully, creating a classic Italian comfort dish.
Ingredients
Scale
Vegetables and Aromatics
- 1-2 tbsp olive oil
- 1 onion, chopped
- 2 ribs celery, diced
- 2 carrots, chopped
- 2-3 cloves garlic, minced
- 1 sprig rosemary leaves, chopped
Meat
- 900g (2 lbs) beef mince (ground beef)
- 450g (1 lb) good quality pork sausage, casing removed
Tomato and Liquids
- 250ml (1 cup) dry red wine
- 400g (14 oz) canned chopped tomatoes
- 500ml (17½ oz) tomato passata or crushed tomatoes
- 3 tbsp tomato paste
Seasoning
- Salt, to taste
- ½ tsp black pepper
Instructions
- Sauté Vegetables: In a large deep frying pan or Dutch oven, heat 1 tablespoon of olive oil over low heat. Add the chopped onions, diced carrots, celery, minced garlic, and chopped rosemary leaves. Cook gently for about 10 minutes, stirring occasionally, until the vegetables soften without browning to develop a sweet base.
- Brown Meat: Add the ground beef and removed pork sausage to the pan. Break the meat up with a spatula and cook over medium heat until browned and no longer pink inside, stirring constantly to ensure even cooking.
- Add Wine and Tomatoes: Pour in the dry red wine and continue cooking over medium heat for about 10 minutes, allowing the alcohol to cook off and the flavors to concentrate. Then add the canned chopped tomatoes, tomato passata (or crushed tomatoes), and tomato paste. Stir to combine, then season the ragu with salt and black pepper.
- Simmer the Ragu: Reduce the heat to low and cover the pan with a lid. Allow the sauce to simmer gently for 1.5 hours, stirring occasionally to prevent sticking and encourage even cooking. The slow simmer will develop deep, complex flavors and tenderize the meat.
- Adjust Seasoning: Taste the ragu and adjust seasoning by adding more salt if needed. If the sauce is too thick, add a splash of water to reach your desired consistency. Continue cooking uncovered if needed until the ragu is thick and meaty, perfect for serving.
Notes
- Use a heavy-based pan or Dutch oven to ensure even heat distribution during the long simmer.
- Remove sausage casings before adding to get a better texture in the ragu.
- Dry red wine is essential for depth of flavor; cook well to remove alcohol taste.
- Simmering gently on low heat ensures tender meat and well-blended flavors.
- Serve traditionally with pappardelle, tagliatelle, or polenta for an authentic Tuscan experience.
