Description
If you’re a fan of rich, savory Italian flavors, then this Tuscan Ragu recipe is a must-try. This classic Italian ragu sauce is a perfect blend of slow-cooked meats, aromatic herbs, and rich tomato sauce. It’s an absolute game-changer for your pasta dishes and will quickly become a staple in your kitchen. Whether you’re new to making ragu or a seasoned cook, this Tuscan ragu recipe is simple to follow and incredibly satisfying.
Ingredients
Scale
Ingredients:
- 1 lb ground beef or a mix of beef and pork (or wild boar if available)
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 carrot, finely chopped
- 1 celery stalk, finely chopped
- 1 can (14 oz) crushed tomatoes
- 1/2 cup red wine (optional, but highly recommended)
- 1 cup beef broth or stock
- 1 tablespoon tomato paste
- Fresh herbs (rosemary, thyme, bay leaves)
- Salt and pepper, to taste
- Olive oil for cooking
Instructions
- Brown the Meat: In a large pot or Dutch oven, heat a tablespoon of olive oil over medium-high heat. Add the ground meat and brown it on all sides, breaking it apart with a wooden spoon as it cooks. Once browned, remove the meat and set it aside.
- Sauté the Vegetables: In the same pot, add the chopped onion, garlic, carrot, and celery. Sauté until the vegetables are softened, about 5-7 minutes.
- Deglaze with Red Wine: Pour in the red wine (if using) and scrape the bottom of the pot to release any flavorful brown bits. Let the wine simmer and reduce for 2-3 minutes.
- Simmer the Sauce: Return the browned meat to the pot and stir in the crushed tomatoes, tomato paste, beef broth, and herbs. Bring everything to a boil, then lower the heat to a simmer. Cover the pot partially, and simmer for 1-2 hours, or longer for a richer flavor.
- Serve and Enjoy: Taste and adjust the seasoning with salt and pepper. Serve the ragu over pasta, gnocchi, or polenta, and enjoy!
Notes
- For a spicy ragu: Add red pepper flakes or a fresh chili to the sauce.
- Vegetarian version: Replace the ground meat with lentils or mushrooms for a plant-based alternative.
- Storage: Store leftovers in the refrigerator for up to 4 days or freeze for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Category: Main Course
- Method: Simmered
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 80mg
Keywords: Tuscan Ragu, Ragu sauce, Italian ragu recipe, beef and pork ragu, classic Italian ragu, homemade pasta sauce