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Tuscan Ragu Recipe
Ash Tyrrell

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. Slow-cooked sauces have a way of making us feel at home, and this one? Well, it’s downright magical.
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Prep Time 20 minutes
Cook Time 2 hours
Ingredients Method Notes

Ingredients
  

  • Olive oil
  • Onion
  • Carrot
  • Celery
  • Garlic
  • Ground beef
  • Ground pork
  • Tomato paste
  • Crushed tomatoes
  • Red wine
  • Beef broth
  • Fresh basil
  • Fresh parsley
  • Salt
  • Pepper
  • Pasta like tagliatelle or spaghetti
  • Parmesan cheese

Method
 

  1. 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.
  2. 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.
  3. Stir in the tomato paste, followed by the crushed tomatoes. These essential ingredients give the dish its rich, saucy texture. Mix well to combine.
  4. 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.
  5. 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!
  6. 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.
  7. 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.