Description
This Hearty Slow-Cooked Tuscan Ragu is a rich and flavorful Italian meat sauce simmered with fresh herbs and slow-cooked to perfection. Made with a combination of ground beef and pork, vegetables, red wine, and aromatic herbs, this ragu is ideal for serving over pasta or polenta. The long slow-cooking process allows the flavors to deeply develop, resulting in a comforting and satisfying meal.
Ingredients
Scale
Meat and Vegetables
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 1 carrot, diced
- 1 celery stalk, diced
- 500 g (1 lb) ground beef
- 250 g (9 oz) ground pork
Liquids and Tomatoes
- 1 cup red wine
- 2 cans (400g/14 oz each) crushed tomatoes
- 2 tablespoons tomato paste
- 1 cup beef or vegetable stock
Herbs and Seasoning
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 2 bay leaves
- Salt and freshly ground black pepper to taste
Garnish
- Fresh basil leaves, for garnish
- Freshly grated Parmesan cheese, for serving
Instructions
- Sauté Vegetables: In a large pan, heat the olive oil over medium heat. Add the chopped onion, garlic, carrot, and celery. Sauté until onions are translucent and vegetables are softened, about 5-7 minutes.
- Brown the Meat: Increase the heat to medium-high and add the ground beef and pork. Cook until browned, breaking it up with a spoon as it cooks, approximately 8-10 minutes.
- Reduce the Wine: Pour in the red wine and bring to a simmer. Allow it to cook until the wine has reduced by half, approximately 5 minutes.
- Add Tomatoes and Herbs: Stir in the crushed tomatoes, tomato paste, dried oregano, dried thyme, bay leaves, salt, and pepper.
- Add Stock and Simmer: Add the beef or vegetable stock, stir well, and bring to a simmer.
- Slow Cook: Transfer the mixture to a slow cooker, cover, and cook on low for 6-8 hours or on high for 3-4 hours, until the sauce has thickened and flavors have melded together.
- Season and Prepare for Serving: Before serving, remove the bay leaves and adjust seasoning if necessary.
- Garnish and Serve: Garnish with fresh basil leaves and serve with freshly grated Parmesan cheese.
Notes
- You can substitute ground pork with ground veal or omit it for an all-beef ragu.
- If you prefer a thicker sauce, you can cook it uncovered on high for the last 30 minutes.
- The ragu can be made a day ahead; flavors improve after resting overnight.
- Serve over your favorite pasta such as pappardelle, tagliatelle, or rigatoni.
- Leftovers keep well in the refrigerator for up to 3 days or freeze for up to 3 months.
