Description
This hearty Tuscan Ragu recipe features a rich combination of ground beef and pork sausage simmered slowly with aromatic vegetables, red wine, and a blend of tomatoes to create a deeply flavorful Italian meat sauce perfect for pasta or polenta.
Ingredients
Scale
Vegetables and Herbs
- 1 onion, chopped
- 2 ribs celery, diced
- 2 carrots, chopped
- 2-3 cloves garlic, minced
- 1 sprig rosemary leaves, chopped
Meat
- 900g / 2lbs beef mince (ground beef)
- 450g / 1lb good quality pork sausage, casing removed
Liquids and Tomatoes
- 1-2 tbsp olive oil
- 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 chopped onions, diced carrots, celery, minced garlic, and chopped rosemary leaves. Cook gently for 10 minutes, stirring occasionally, without allowing the vegetables to brown, to develop a soft and aromatic base.
- Brown Meat: Add the ground beef and pork sausage to the pan. Use a spatula to break up the meat and cook over medium heat until the meat is browned and no longer pink, stirring constantly to ensure even cooking.
- Add Wine and Tomatoes: Pour in the dry red wine and continue cooking over medium heat for about 10 minutes, allowing the alcohol to evaporate and the flavors to concentrate. Then, add the canned chopped tomatoes, tomato passata, and tomato paste. Season with salt and black pepper. Stir well to combine.
- Simmer the Ragu: Reduce the heat to low, cover the pan with a lid, and let the sauce simmer for 1.5 hours. Stir occasionally during simmering to prevent sticking and to help the sauce thicken and develop deep flavors.
- Adjust Seasoning: After simmering, taste the ragu and adjust the salt as needed. If the sauce is too thick, add a small splash of water. Continue cooking uncovered if needed until the sauce reaches a thick, meaty consistency perfect for serving.
Notes
- Use a good quality pork sausage without casings for the best texture and flavor.
- Low and slow cooking helps develop rich flavors and tenderizes the meat.
- Serve this ragu over your favorite pasta, polenta, or even creamy mashed potatoes.
- The wine can be substituted with beef broth if preferred, but the red wine adds depth and complexity.
- Leftovers store well in the refrigerator for up to 3 days or freeze for up to 3 months.
