Classic Tuscan Ragu with Chicken Liver and Wide Pasta Recipe

Introduction

Classic Tuscan Ragu is a lighter, quicker-to-make meat sauce that delivers rich, authentic Italian flavors. Using a mix of ground beef and pork sausage with a hint of rosemary, this ragù is perfect for weeknight dinners or meal prep. Serve it over your favorite pasta for a comforting taste of Tuscany.

Ingredients

• 2 garlic cloves (minced)
• 2 celery stalks (finely chopped)
• 1 onion (finely chopped)
• 2 carrots (finely chopped)
• 1 rosemary sprig
• 2 tbsp olive oil (extra virgin recommended)
• 1 lb pork sausages (casings removed)
• 2 lb ground beef (80/20 or 85/15 fat content)
• 14 oz canned chopped tomatoes (San Marzano preferred)
• 3 tbsp tomato paste
• 17 1/2 oz tomato passata
• 1/2 tsp black pepper (freshly ground preferred)
• 1 cup dry red wine
• Salt (to taste)

Instructions

1. Step 1: In a large, deep frying pan or Dutch oven, heat 1 tablespoon of olive oil over low heat. Add the chopped onion, carrots, celery, minced garlic, and rosemary leaves. Cook gently for about 10 minutes, stirring occasionally, until the vegetables are softened but not browned.
2. Step 2: Increase the heat to medium and add the ground beef and sausage meat. Break up the meat with a spatula and cook, stirring frequently, until it’s no longer pink and starts to brown. This develops a rich, deep flavor.
3. Step 3: Pour in the red wine to deglaze the pan, scraping up any browned bits from the bottom. Let it cook over medium heat for about 10 minutes to evaporate the alcohol and concentrate flavors.
4. Step 4: Stir in the canned chopped tomatoes, tomato passata, tomato paste, black pepper, and salt. Bring to a gentle simmer, then lower the heat and cover with a lid. Let the ragu simmer over low heat for 1.5 hours, stirring occasionally. Add a splash of water if the sauce thickens too much.
5. Step 5: Taste the sauce and adjust seasoning with more salt if needed. Serve over your favorite pasta or use as a base for other dishes.

Tips & Variations

• Use a mix of beef and pork mince or substitute with ground lamb for a different flavor.
• If Italian sausage is unavailable, season plain pork mince with fennel seeds and red pepper flakes.
• Replace red wine with beef stock plus a splash of balsamic vinegar if preferred.
• Dried rosemary works fine — use about 1 teaspoon instead of fresh sprig.
• Don’t rush the simmering process; slow cooking develops the rich flavors.
• Brown the meat in batches if needed to avoid overcrowding and steaming.

Storage

Store the ragu in an airtight container in the refrigerator for up to 4 days. It tastes even better after resting for a day or two. To freeze, let the ragu cool completely, then portion into freezer-safe containers or bags for up to 3 months. Reheat gently on the stovetop over medium-low heat, adding a splash of water or broth if the sauce is too thick.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use leaner beef for this ragu?

It’s best to use beef with a fat content around 80/20 or 85/15. The fat adds flavor and richness to the sauce. Using extra lean beef may result in a dry ragu.

What pasta pairs best with Tuscan ragu?

Wide pasta shapes like pappardelle or rigatoni hold this hearty sauce well, but you can also use spaghetti or serve it over polenta for a delicious meal.

Classic Tuscan Ragu with Chicken Liver and Wide Pasta Recipe

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★★★★★

4.5 from 138 reviews

• Author: Matteo
• Total Time: 105-120 minutes
• Yield: 6–8 servings 1x

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Description

This Classic Tuscan Ragu is a rich, authentic Italian sauce that combines ground beef, pork sausages, and chicken livers (optional) for a deeply savory and lighter meat sauce. With simple, everyday ingredients and a slow simmer, it develops deep flavors perfect for weeknight dinners, served best over wide pasta like pappardelle. The ragu freezes well and tastes even better the next day, making it ideal for meal prep and versatile for various Italian dishes.

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Ingredients

Scale 1x2x3x

For the Base:

• 2 garlic cloves (minced)
• 2 celery stalks (finely chopped)
• 1 onion (finely chopped)
• 2 carrots (finely chopped)
• 1 rosemary sprig
• 2 tbsp olive oil (extra virgin)

For the Meat:

• 1 lb pork sausages (casings removed)
• 2 lb ground beef (80/20 or 85/15 fat content)

For the Sauce:

• 14 oz canned chopped tomatoes (San Marzano preferred)
• 17 1/2 oz tomato passata
• 3 tbsp tomato paste
• 1/2 tsp black pepper (freshly ground preferred)
• 1 cup dry red wine
• Salt, to taste
• Optional: Splash of water or beef stock, if sauce thickens

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Instructions

1. Sauté the Aromatics: In a large, deep frying pan or Dutch oven, heat 1 tablespoon of extra virgin olive oil over low heat. Add the finely chopped onion, carrots, celery, minced garlic, and chopped rosemary leaves. Cook gently for about 10 minutes, stirring occasionally, until the vegetables are softened but not browned.
2. Brown the Meat: Increase the heat to medium and add the ground beef and pork sausage meat (casings removed) to the sautéed vegetables. Break up the meat with a spatula and cook, stirring frequently, until the meat is no longer pink and starts to brown, developing a rich, deep flavor.
3. Deglaze with Red Wine: Pour in the dry red wine to deglaze the pan, scraping up any browned bits stuck to the bottom. Let the mixture cook over medium heat for about 10 minutes to allow the alcohol to evaporate and the flavors to concentrate.
4. Add Tomatoes and Simmer: Stir in the canned chopped tomatoes, tomato passata, tomato paste, freshly ground black pepper, and a pinch of salt. Bring the sauce to a gentle simmer, then reduce the heat to low and cover with a lid. Let it simmer slowly for 1.5 hours, stirring occasionally to prevent sticking or burning. Add a splash of water or stock if the sauce appears too thick during cooking.
5. Taste and Adjust Seasoning: After simmering, taste the sauce and adjust the salt if needed. Serve the thick, meaty Tuscan ragu over your favorite wide pasta like pappardelle, or use as desired.

Notes

• Use beef mince with around 80/20 or 85/15 fat content to maintain richness and flavor.
• Brown the meat in batches to avoid steaming and ensure caramelization.
• Deglaze the pan with red wine to lift browned bits and enhance deep flavor layers.
• Simmer the sauce slowly over low heat for at least 1.5 hours for best flavor development.
• Add only a splash of water or stock if the sauce becomes too thick, rather than more tomatoes.
• The sauce improves after a day and freezes well for up to 3 months.
• Serve with crusty bread, roasted vegetables, or a simple side salad for a complete meal.

• Prep Time: 15-20 minutes
• Cook Time: 90-100 minutes
• Category: Dinner
• Method: Stovetop
• Cuisine: Italian

Keywords: Tuscan ragu, Italian ragu recipe, beef ragu, pork sausage ragu, easy Italian sauce, pasta sauce, pappardelle sauce, meat sauce, slow simmer ragu