If you are craving a rich, comforting dish that brings the essence of Italy straight to your kitchen, the Tuscan Ragu with Beef and Pork Sausage Recipe is your perfect go-to. This hearty sauce infuses the sweet aroma of sautéed vegetables with the robust flavors of beef and pork sausage, slowly simmered in a velvety tomato base and red wine. It’s a dish that warms the soul and transforms any pasta night into a special occasion, proving that simple ingredients can come together to create an unforgettable feast.
Ingredients You’ll Need
Gathering the right ingredients is the first step toward the perfect Tuscan Ragu with Beef and Pork Sausage Recipe. These simple, staple ingredients each play a vital role in building layers of flavor, texture, and aroma that bring this dish to life.
- Olive oil (1-2 tbsp): Use good quality olive oil to sauté vegetables and infuse the base with a subtle fruity richness.
- Onion (1, chopped): Adds natural sweetness and depth to the ragu’s flavor foundation.
- Celery (2 ribs, diced): Offers a fresh, slightly peppery crunch that balances the richness of the meat.
- Carrots (2, chopped): Provide a gentle sweetness and vibrant color that brighten the sauce.
- Garlic (2-3 cloves): Brings a fragrant warmth essential to any Italian-style sauce.
- Rosemary leaves (1 sprig, leaves only): A fragrant herb that adds an earthy, piney undertone.
- Beef mince (900g / 2lbs): The hearty base for deep, meaty flavor.
- Pork sausage (450g / 1lb, casing removed): Adds a juicy, savory richness and a hint of spice.
- Dry red wine (250ml / 1 cup): Builds complexity and tenderizes the meat while enhancing all flavors.
- Canned chopped tomatoes (400g / 14 oz): A chunky tomato element for texture and acidity.
- Tomato passata or crushed tomatoes (500ml / 17½ oz): Creates a smooth, luscious tomato base.
- Tomato paste (3 tbsp): Concentrates the tomato flavor and thickens the sauce.
- Salt, to taste: Essential for balancing and enhancing every ingredient.
- Black pepper (½ tsp): Adds just enough bite to finish the dish with subtle heat.
How to Make Tuscan Ragu with Beef and Pork Sausage Recipe
Step 1: Sauté the Vegetables
Begin by heating a tablespoon of olive oil in a large, deep pan or Dutch oven. Add the chopped onion, celery, carrots, minced garlic, and rosemary leaves. Cook everything gently over low heat for about 10 minutes, stirring occasionally. The goal here is to soften the vegetables and coax out their natural sweetness without letting them brown, creating the perfect flavor foundation for your ragu.
Step 2: Brown the Meat
Next, add the ground beef and pork sausage, breaking the meat apart with a spatula. Cook over medium heat, stirring constantly until all the pink disappears and the meat is beautifully browned. This browning step locks in flavor and adds a rich, caramelized note that makes the ragu irresistible.
Step 3: Add Wine and Tomatoes
Pour in the dry red wine and let it cook for about 10 minutes. This allows the alcohol to evaporate while imparting a deep complexity. Then, stir in the canned chopped tomatoes, tomato passata, and tomato paste to thicken and enrich the sauce. Season with salt and pepper. Bring everything to a gentle simmer.
Step 4: Slow Simmer for Depth
Cover the pan and reduce the heat to low. Let your Tuscan Ragu with Beef and Pork Sausage Recipe cook slowly for 1.5 hours, stirring occasionally. This slow simmering transforms the ingredients into a harmonious blend with a thick, meaty texture and a rich, nuanced flavor that feels like a warm hug on a plate.
Step 5: Adjust Seasoning
After simmering, taste the sauce. Adjust salt as needed, and if your ragu feels too thick, add a splash of water to reach your preferred consistency. Cook a few more minutes if needed until you achieve a lovely thick and meaty finish.
How to Serve Tuscan Ragu with Beef and Pork Sausage Recipe
Garnishes
Simple garnishes can elevate your Tuscan Ragu with Beef and Pork Sausage Recipe beautifully. A sprinkle of freshly grated Parmesan or Pecorino Romano adds a salty, nutty finish. Fresh basil or flat-leaf parsley leaves bring a burst of color and freshness that balances the richness of the sauce perfectly.
Side Dishes
This ragu pairs wonderfully with al dente pasta such as pappardelle, tagliatelle, or rigatoni, which hold the thick sauce well. Garlic bread or a crusty Italian loaf makes perfect companions, ideal for soaking up every last bit of that luscious sauce. A crisp green salad with a tangy vinaigrette helps brighten the plate.
Creative Ways to Present
For something a little different, serve the ragu over creamy polenta or soft, buttery mashed potatoes. You can even use it as a rich filling for baked pasta dishes like lasagna or stuffed shells. No matter how you present it, the Tuscan Ragu with Beef and Pork Sausage Recipe always impresses with its hearty goodness.
Make Ahead and Storage
Storing Leftovers
Tuscan Ragu with Beef and Pork Sausage Recipe actually tastes even better the next day as the flavors continue to meld. Transfer any leftovers into an airtight container and refrigerate for up to 3 days. Make sure to cool it completely before storing to maintain freshness.
Freezing
This ragu freezes exceptionally well, making it a great dish to prepare in advance. Portion it into freezer-safe containers or heavy-duty ziplock bags, leaving some space for expansion. It can be frozen for up to 3 months. Thaw in the refrigerator overnight before reheating.
Reheating
Reheat your Tuscan Ragu gently on the stovetop over medium-low heat, stirring occasionally. Add a splash of water or broth if it becomes too thick. Alternatively, microwave in short intervals, stirring to warm evenly. This slow reheat keeps the sauce luscious and prevents drying out.
FAQs
Can I use only beef or only pork sausage in the Tuscan Ragu?
Absolutely! While the combination of beef and pork sausage adds complex flavor, using just one or the other will still create a delicious ragu. Beef gives a leaner, hearty taste, and pork sausage contributes savory richness and spice.
Is it necessary to use red wine in the recipe?
Red wine adds depth and complexity, but if you prefer not to use alcohol, you can substitute it with beef broth or grape juice mixed with a splash of vinegar. The sauce will still be tasty but slightly lighter in flavor.
Can I make this ragu in a slow cooker?
Yes, you can! After sautéing the vegetables and browning the meat on the stove, transfer everything to a slow cooker. Cook on low for 4 to 6 hours. This method allows hands-off cooking and develops beautiful flavors.
What pasta types work best with Tuscan Ragu with Beef and Pork Sausage Recipe?
Thick, wide pasta noodles like pappardelle, fettuccine, or rigatoni are ideal as they catch and hold the chunky, meaty sauce wonderfully. However, feel free to use your favorite pasta shape.
Can I add vegetables or other ingredients to the ragu?
Definitely! Mushrooms, bell peppers, or even a splash of cream can be nice additions. Just be sure to keep the balance of flavors so the rich meat sauce remains the star.
Final Thoughts
If you are ready to experience a cozy, authentic Italian meal with minimal fuss and maximum flavor, I wholeheartedly encourage you to try the Tuscan Ragu with Beef and Pork Sausage Recipe. It’s a dish that feels like a warm embrace, lifting any ordinary day into something truly special. Happy cooking and buon appetito!
Print
Tuscan Ragu with Beef and Pork Sausage Recipe
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 20 minutes
- Yield: 10 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Description
This Tuscan Ragu is a rich and hearty Italian meat sauce slow-simmered to perfection with savory pork sausage, ground beef, aromatic vegetables, and a robust blend of tomatoes and red wine. Perfect for serving over pasta or polenta, this comforting ragu delivers deep, rustic flavors that capture the essence of traditional Tuscan cuisine.
Ingredients
Vegetables and Aromatics
- 1–2 tbsp olive oil
- 1 onion, chopped
- 2 ribs celery, diced
- 2 carrots, chopped
- 2–3 cloves garlic, minced
- 1 sprig rosemary leaves, chopped only
Meats
- 900g / 2lbs beef mince (ground beef)
- 450g / 1lb good quality pork sausage, casing removed
Liquids and Tomatoes
- 250ml / 1 cup dry red wine
- 400g / 14oz canned chopped tomatoes
- 500ml / 17½ oz tomato passata or crushed tomatoes
- 3 tbsp tomato paste
Seasonings
- 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 diced onions, chopped carrots, diced celery, minced garlic, and rosemary leaves. Cook gently for about 10 minutes without allowing the vegetables to brown, stirring occasionally to soften and release their aromas.
- Brown Meat: Add the ground beef and removed-casing pork sausage to the pan. Break the meat up with a spatula and cook over medium heat until the meat is browned and no longer pink inside. Stir continuously to ensure even browning and to prevent sticking.
- Add Wine and Tomatoes: Pour in the dry red wine, stirring to deglaze the pan. Cook for approximately 10 minutes over medium heat, allowing the wine to reduce slightly. Then add the canned chopped tomatoes, tomato passata (or crushed tomatoes), and tomato paste. Season with salt and black pepper. Stir everything together well.
- Simmer the Ragu: Reduce the heat to low and cover the pan. Let the sauce simmer gently for 1.5 hours, stirring occasionally to prevent sticking and encourage even cooking. This slow simmer allows the flavors to meld and the sauce to thicken to a rich, meaty consistency.
- Adjust Seasoning: After simmering, taste the ragu and adjust the salt as needed. If the sauce is thicker than desired, add a splash of water to loosen it. Continue cooking uncovered if necessary until the ragu reaches your preferred thickness, ensuring a thick and meaty finish.
Notes
- Use a good quality pork sausage for richer flavor in the ragu.
- Low and slow cooking enhances flavor and tenderizes the meat.
- Serve hot over freshly cooked pasta or creamy polenta.
- Leftovers taste even better the next day after the flavors have melded further.
- For a deeper flavor, brown the meat in batches to avoid overcrowding the pan.
- This recipe freezes well; cool completely before freezing in airtight containers.
