Description
This authentic Tuscan Ragu recipe features a rich and flavorful meat sauce simmered with ground beef and pork, aromatic vegetables, red wine, and herbs. Perfectly suited for serving over pasta, polenta, or gnocchi, this hearty Italian dish is a comforting classic that can be prepared ahead and enjoyed anytime.
Ingredients
Scale
Meat and Sauce Base
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 carrots, finely diced
- 2 celery stalks, finely diced
- 3 cloves garlic, minced
- 1 pound ground beef (80/20)
- 1/2 pound ground pork
- 2 tablespoons tomato paste
- 1/2 cup dry red wine
- 1 (28-ounce) can crushed tomatoes
- 1/2 cup whole milk
Seasonings
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1 bay leaf
- Salt and pepper, to taste
Garnish
- Fresh parsley (optional)
- Grated Parmesan cheese (optional)
Instructions
- Prepare the vegetables: Heat olive oil in a large Dutch oven or deep skillet over medium heat. Add the finely chopped onion, diced carrots, and diced celery. Sauté for about 8 minutes until the vegetables are softened, stirring occasionally to prevent burning.
- Add garlic: Stir in the minced garlic and cook for an additional minute until fragrant, making sure it doesn’t burn.
- Cook the meats: Add the ground beef and ground pork to the pot, breaking it up with a spoon. Cook until the meat is browned and no longer pink, about 8 to 10 minutes.
- Incorporate tomato paste: Stir in the tomato paste and cook for 2 minutes to deepen the flavor, allowing it to caramelize slightly.
- Deglaze with wine: Pour in the dry red wine and cook until it is mostly evaporated, about 3 to 5 minutes, scraping up any browned bits from the bottom of the pan.
- Add tomatoes and milk: Stir in the crushed tomatoes, whole milk, dried oregano, dried thyme, bay leaf, and season with salt and pepper to taste.
- Simmer the sauce: Reduce heat to low and let the sauce simmer gently, uncovered, for 1.5 to 2 hours. Stir occasionally to prevent sticking and to meld the flavors.
- Finish and serve: Remove and discard the bay leaf. Adjust salt and pepper as needed. Serve the ragu over your choice of pasta, polenta, or gnocchi. Garnish with fresh parsley and grated Parmesan cheese if desired.
Notes
- For extra richness, add a Parmesan rind to the pot while the sauce simmers.
- This ragu can be made ahead and frozen for up to 3 months.
- Traditionally served with pappardelle or tagliatelle, but it also pairs wonderfully with gnocchi or creamy polenta.
