Save 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
Save 
Save 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.