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tuscan ragu
Sofia

tuscan ragu

A rich, slow-simmered meat sauce made with ground beef, aromatics, red wine, tomatoes, and herbs—this rustic Tuscan-style ragu is hearty, flavorful, and perfect over pappardelle or polenta.
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Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings: 6
Course: lunch, Main Course
Cuisine: Italian, Tuscan
Calories: 480
Ingredients Method Notes

Ingredients
  

  • 2 tablespoons olive oil
  • 1 onion finely chopped
  • 2 carrots finely diced
  • 2 celery stalks finely diced
  • 4 garlic cloves minced
  • 1 lb ground beef or a mix of beef and pork
  • ½ cup red wine Chianti or dry red
  • 2 tablespoons tomato paste
  • 1 28 oz can crushed tomatoes
  • 1 teaspoon dried oregano
  • ½ teaspoon dried rosemary or thyme
  • Salt and black pepper to taste
  • 1 bay leaf
  • ¼ teaspoon red pepper flakes optional
  • ½ cup whole milk or cream for richness
  • Fresh parsley or basil for garnish
  • Grated Parmesan for serving
  • Cooked pasta or polenta for serving

Method
 

  1. Sauté the Aromatics:
  2. Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, carrots, and celery. Sauté for 6–8 minutes until soft and golden. Stir in garlic and cook for 1 minute more.
  3. Brown the Meat:
  4. Add ground beef and cook until browned, breaking it up as it cooks. Season with salt and pepper.
  5. Deglaze with Wine:
  6. Pour in red wine and scrape up any browned bits from the bottom. Simmer for 2–3 minutes to let the alcohol cook off.
  7. Build the Sauce:
  8. Stir in tomato paste, crushed tomatoes, oregano, rosemary, bay leaf, and red pepper flakes if using. Bring to a simmer.
  9. Simmer Low and Slow:
  10. Reduce heat to low, partially cover, and simmer for at least 1 hour (up to 2 hours), stirring occasionally, until thickened and rich.
  11. Finish with Cream:
  12. Stir in milk or cream in the last 10 minutes of cooking for added depth and silkiness.
  13. Serve:
  14. Remove bay leaf. Spoon over pasta or creamy polenta, and top with fresh herbs and grated Parmesan.

Notes

  • More flavor: Add pancetta or a Parmesan rind during simmering.
  • Meat options: Use ground pork, veal, or a sausage blend for variety.
  • Freezer-friendly: Store in portions and freeze for up to 3 months.
  • Make it ahead: Tastes even better the next day!