Description
This classic Tuscan Ragu is a rich, hearty Italian meat sauce made with ground beef and pork, simmered slowly with aromatic vegetables, red wine, tomatoes, and herbs. Perfectly seasoned and thickened with milk, it delivers deep, complex flavors ideal for serving over pappardelle or tagliatelle pasta. A comforting main course that captures the essence of traditional Tuscan cooking.
Ingredients
Scale
Vegetables & Aromatics
- 1 small yellow onion, finely chopped
- 1 carrot, finely chopped
- 1 celery stalk, finely chopped
- 3 cloves garlic, minced
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon fresh rosemary, finely chopped (or 1/2 teaspoon dried)
- 1 bay leaf
Meat & Proteins
- 1 pound ground beef or a mix of ground beef and pork
Liquids & Sauces
- 2 tablespoons olive oil
- 1/2 cup dry red wine
- 2 tablespoons tomato paste
- 1 can crushed tomatoes (approximately 14 ounces)
- 1/2 cup whole milk
Seasonings
- Salt, to taste
- Black pepper, to taste
Instructions
- Prepare the aromatics: Heat the olive oil in a large heavy-bottomed pot over medium heat. Add the finely chopped onion, carrot, and celery. Cook them until they are softened and fragrant, stirring occasionally to prevent sticking or burning.
- Add garlic: Stir in the minced garlic and cook briefly, about 1 minute, until fragrant but not browned to enhance the flavor base.
- Brown the meat: Add the ground beef or beef-pork mixture to the pot. Season with salt and black pepper. Cook it thoroughly, breaking it up with a spoon to ensure even browning and no large chunks remain.
- Deglaze with wine: Pour in the dry red wine, stirring to loosen any flavorful browned bits from the bottom of the pot. Let it simmer until the wine is mostly reduced, concentrating the flavors.
- Add tomato elements: Stir in the tomato paste, mixing well, then add the crushed tomatoes. This will create the sauce base for the ragu.
- Add milk and herbs: Pour in the whole milk, add the bay leaf and the chopped rosemary. Stir to combine all ingredients thoroughly.
- Simmer slowly: Reduce the heat to low. Cover the pot partially and let the ragu simmer gently for 45 to 60 minutes, stirring occasionally. This slow cooking process thickens the sauce and deepens the flavors.
- Finish the ragu: Remove the bay leaf from the pot. Stir in the fresh parsley. Taste and adjust seasoning with additional salt and pepper as needed.
- Serve: Serve the Tuscan Ragu hot over cooked pasta such as pappardelle or tagliatelle, optionally topped with grated Parmesan cheese for an authentic touch.
Notes
- Slow simmering is key to developing the deep, rich flavors typical of this Tuscan Ragu.
- This sauce pairs best with wide, flat pasta noodles like pappardelle or tagliatelle which hold the chunky sauce well.
- For extra richness, finish the dish with freshly grated Parmesan cheese.
- Leftovers keep well in the refrigerator for up to 3 days and reheat beautifully.
