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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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
