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
Scale
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.
