Tuscan Ragu Recipe
After enjoying plenty of hearty meals, I have to say, this Tuscan Ragu is one of my favorites. From the moment the rich aroma fills my kitchen to the first bite, it’s clear that this dish is a labor of love.
Ingredients
- 2 tbsp Olive oil
- 1 medium Onion finely chopped
- 1 medium Carrot peeled and diced
- 2 stalks Celery diced
- 3 cloves Garlic minced
- 1 lb 450g Ground beef
- ½ lb 225g Ground pork
- 2 tbsp Tomato paste
- 1 can 14 oz/400g Crushed tomatoes
- 1 cup Red wine
- 1 cup Beef broth
- ½ cup Fresh basil chopped
- ¼ cup Fresh parsley chopped
- 1 tsp Salt adjust to taste
- ½ tsp Pepper adjust to taste
- 1 lb 450g Pasta (like tagliatelle or spaghetti)
- ½ cup Parmesan cheese grated (for serving)
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onion, carrot, and celery, followed by minced garlic. Cook everything until it softens and smells amazing. Don’t rush this step! It’s where the magic begins.
- Add the ground beef and pork to the pot. Break it apart with your spoon and cook until browned and no longer pink. This develops a savory base for the sauce.
- Stir in the tomato paste, followed by the crushed tomatoes. These essential ingredients give the dish its rich, saucy texture. Mix well to combine.
- Pour in your red wine and stir to deglaze the pot. Cook for a few minutes to evaporate the alcohol, then add beef broth. Sprinkle in fresh basil and parsley, and season with salt and pepper.
- Turn the heat down to low, cover the pot, and allow the sauce to simmer for 1-2 hours. Stir occasionally to prevent sticking and to help the flavors meld. Trust me, your patience will be rewarded!
- During the last 10 minutes of simmering, cook your favorite pasta according to the package instructions. Reserve a little pasta water to help the sauce cling to your noodles.
- Toss the sauce with your cooked pasta or ladle it on top. Garnish with grated Parmesan and more fresh herbs before serving. Buon appetito!
Notes
- Don’t Skip the Simmer: The longer it cooks, the better it tastes. Aim for at least an hour, but two is even better.
- Season Gradually: Add salt a little at a time, tasting as you go to avoid overpowering the dish.
- Pasta Water Trick: Reserve some starchy pasta water to give the sauce a silky finish.