Classic Tuscan Slow-Cooked Ragu

A rich, slow-cooked meat sauce from Tuscany, bursting with savory flavors, perfect for serving over pasta or polenta.

Ingredients

• 400 g (14 oz) ground beef
• 200 g (7 oz) ground pork
• 1 large onion finely chopped
• 2 medium carrots finely diced
• 2 celery stalks finely diced
• 3 garlic cloves minced
• 150 ml (2/3 cup) dry red wine
• 600 g (21 oz about 1 1/2 cans) canned whole tomatoes crushed by hand
• 2 tbsp tomato paste
• 200 ml (3/4 cup) beef or chicken stock
• 100 ml (1/3 cup plus 1 tbsp) whole milk
• 3 tbsp extra virgin olive oil
• 2 tbsp unsalted butter
• 1 bay leaf
• 1 tsp dried oregano
• 1/2 tsp dried thyme
• 1/2 tsp ground black pepper
• Salt to taste
• Freshly grated Parmigiano Reggiano cheese optional
• Cooked pasta or polenta

Instructions

Step 1:

Heat the olive oil and butter in a large heavy based pot over medium heat Add onion carrot and celery sauté for 7 8 minutes until vegetables are soft and translucent

Step 2:

Stir in the garlic and cook for 1 minute until fragrant

Step 3:

Add the ground beef and pork Cook breaking up the meat with a spoon until browned and any liquid has evaporated about 10 minutes

Step 4:

Stir in tomato paste and cook for 2 minutes Pour in the wine scraping up any browned bits and simmer until mostly evaporated about 3 minutes

Step 5:

Add crushed tomatoes stock bay leaf oregano thyme salt and pepper Stir to combine

Step 6:

Bring to a gentle simmer Partially cover and cook over low heat for 2 hours stirring occasionally

Step 7:

Stir in the milk and simmer uncovered for another 20 minutes until the sauce is rich and thick Adjust seasoning as needed

Step 8:

Remove the bay leaf Serve hot over cooked pasta or polenta topped with Parmigiano Reggiano if desired

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This classic Tuscan ragù is worth every minute of slow cooking and will impress any Italian cuisine lover

Recipe FAQs

→ What meats are used in this classic Tuscan sauce?

Ground beef and pork are combined for a balanced, rich flavor representative of traditional Tuscan cooking.

→ How long should the sauce simmer for best results?

It should simmer gently for about two hours to fully develop deep, savory flavors and tenderize the meat.

→ Can I substitute any ingredients in the sauce?

Yes, pancetta can replace part of the pork for added richness, and either beef or chicken stock can be used according to preference.

→ What is the purpose of adding milk at the end?

The milk softens acidity and adds a creamy texture that enriches the sauce without overpowering the flavors.

→ What dishes pair best with this sauce?

It's traditionally served over cooked pasta or polenta, providing a hearty base that complements the sauce’s richness.