Description
Indulge in the rich flavors of Tuscany with this hearty Tuscan Ragu recipe. A perfect blend of ground beef and pork in a savory tomato-based sauce, simmered to perfection and served over pasta or polenta.
Ingredients
Scale
For the Ragu:
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 carrots, finely diced
- 2 celery stalks, finely diced
- 3 cloves garlic, minced
- 1 pound ground beef (80/20)
- 1/2 pound ground pork
- 2 tablespoons tomato paste
- 1/2 cup dry red wine
- 1 (28-ounce) can crushed tomatoes
- 1/2 cup whole milk
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1 bay leaf
- Salt and pepper to taste
- Fresh parsley and grated Parmesan for garnish (optional)
Instructions
- Heat Olive Oil: In a large Dutch oven or deep skillet over medium heat, heat olive oil.
- Sauté Vegetables: Add onion, carrots, and celery, sauté until softened. Stir in garlic.
- Cook Meat: Add ground beef and pork, cook until browned. Stir in tomato paste.
- Add Flavors: Pour in red wine, add crushed tomatoes, milk, oregano, thyme, bay leaf, salt, and pepper.
- Simmer: Let sauce simmer for 1.5 to 2 hours. Discard bay leaf, adjust seasoning.
- Serve: Serve over pasta or polenta, garnish with parsley and Parmesan.
Notes
- For extra richness, add a Parmesan rind to the pot while simmering.
- Ragu can be made ahead and frozen for up to 3 months.
- Traditionally served with pappardelle or tagliatelle, also great over gnocchi or polenta.
Nutrition
- Serving Size: 1 cup sauce
- Calories: 320
- Sugar: 7g
- Sodium: 420mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 65mg
