Description
This rich and hearty Tuscan Ragu recipe features a flavorful blend of ground beef and pork sausage simmered slowly with aromatic vegetables, red wine, and tomato sauces to create a deep, meaty sauce perfect for pasta or polenta. The dish uses traditional Italian herbs and a slow stovetop simmer to develop complex flavors over 2 hours, resulting in a luscious and satisfying meal.
Ingredients
Scale
Vegetables and Herbs
- 1 onion, chopped
- 2 ribs celery, diced
- 2 carrots, chopped
- 2-3 cloves garlic, minced
- 1 sprig rosemary leaves, chopped
Meat
- 900g / 2lbs beef mince (ground beef)
- 450g / 1lb good quality pork sausage, casing removed
Liquids and Sauces
- 1-2 tbsp olive oil
- 250ml / 1 cup dry red wine
- 400g / 14oz canned chopped tomatoes
- 500ml / 17½ oz tomato passata or crushed tomatoes
- 3 tbsp tomato paste
Seasonings
- Salt, to taste
- 1/2 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 but do not brown.
- Brown Meat: Increase heat to medium and add the ground beef and removed pork sausage to the pan. Break up the meat with a spatula and cook, stirring frequently, until all the meat is browned and no longer pink inside.
- Add Wine and Tomatoes: Pour in the dry red wine and continue cooking over medium heat for around 10 minutes to let the alcohol evaporate and flavors meld. Then stir in the canned chopped tomatoes, tomato passata or crushed tomatoes, and tomato paste. Season with salt and black pepper.
- Simmer the Ragu: Reduce the heat to low, cover the pan with a lid, and let the ragu simmer gently for 1 hour and 30 minutes. Stir occasionally to prevent sticking and help the sauce thicken and develop rich flavors.
- Adjust Seasoning: After simmering, taste the ragu and adjust salt as necessary. If the sauce is too thick, add a splash of water to reach your preferred consistency. Continue cooking uncovered over low heat if needed, until the ragu is thick and meaty.
Notes
- Use a heavy-bottomed pan or Dutch oven to prevent burning during the long simmer.
- For a richer flavor, opt for high-quality pork sausage without added fillers.
- If you prefer, this ragu can be made a day ahead—the flavors improve when allowed to rest overnight.
- Serve over freshly cooked pasta such as pappardelle, tagliatelle, or polenta for an authentic Tuscan experience.
- Adjust the herbs to taste, adding bay leaf or thyme if desired for extra complexity.
