Description
This rich and hearty Tuscan Ragu recipe is a classic Italian meat sauce slow-simmered to perfection. Using a combination of beef mince and pork sausage, softened vegetables, and a blend of tomatoes and red wine, it creates a deep, flavorful sauce ideal for pairing with pasta or polenta. The long, gentle simmer allows all the ingredients to meld, resulting in a thick, meaty, and aromatic ragu that embodies traditional Tuscan cuisine.
Ingredients
Scale
Vegetables & Herbs
- 1 onion, chopped
- 2 ribs celery, diced
- 2 carrots, chopped
- 2-3 cloves garlic, minced
- 1 sprig rosemary leaves, only
Meat
- 900g / 2lbs beef mince (ground beef)
- 450g / 1lb good quality pork sausage, casing removed
Liquids & Tomatoes
- 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
Seasoning
- Salt, to taste
- 1/2 tsp black pepper
Instructions
- Sauté Vegetables: In a large and deep frying pan or Dutch oven, heat 1 tablespoon of olive oil over low heat. Add the chopped onions, diced carrots, diced celery, minced garlic, and chopped rosemary leaves. Cook gently for about 10 minutes without letting the vegetables brown, allowing them to soften and release their flavors.
- Brown Meat: Add the beef mince and pork sausage (with casing removed) to the pan. Use a spatula to break up the meat into small pieces. Stir frequently and cook until the meat is fully browned and no longer pink inside.
- Add Wine and Tomatoes: Pour in 250ml (1 cup) of dry red wine. Increase heat to medium and cook for approximately 10 minutes to reduce and concentrate the wine’s flavor. Then add the canned chopped tomatoes, tomato passata or crushed tomatoes, and tomato paste. Season with salt and black pepper to taste.
- Simmer Ragu: Mix everything together, then reduce the heat to low. Cover the pan with a lid and gently simmer the ragu for 1.5 hours, stirring occasionally to prevent sticking and ensure even cooking. This slow simmer melds flavors and thickens the sauce into a rich, meaty consistency.
- Adjust Seasoning: After simmering, taste the ragu and adjust the salt as needed. If the sauce is too thick, add a small splash of water to reach your desired consistency. Continue cooking uncovered if you want to thicken it further until it is thick and meaty.
Notes
- Use a heavy-based pan like a Dutch oven or deep frying pan to ensure even heat distribution during the long simmer.
- Choosing good quality pork sausage, preferably with herbs and seasoning, will enhance the ragu’s flavor.
- Be patient during the simmering process; slow cooking allows flavors to develop better.
- This ragu pairs wonderfully with wide pasta such as pappardelle, or creamy polenta.
- Leftovers taste even better the next day and freeze well for up to 3 months.
