Description
This Tuscan Ragu is a rich and flavorful Italian meat sauce made with ground beef or a beef and pork mix, simmered slowly with aromatic vegetables, red wine, and crushed tomatoes. Perfect for serving over pasta, polenta, or gnocchi, this traditional ragu offers a hearty and comforting meal with a touch of creamy richness from optional milk or cream.
Ingredients
Scale
Vegetables and Aromatics
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 carrots, peeled and finely diced
- 2 celery stalks, finely diced
- 3 garlic cloves, minced
Meat and Liquids
- 1 pound ground beef or a mix of beef and pork
- 1/4 cup dry red wine
- 1 tablespoon tomato paste
- 1 can (14 oz) crushed tomatoes
- 1/2 cup beef broth
- 1/4 cup whole milk or heavy cream (optional for richness)
Seasonings and Garnish
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/4 teaspoon crushed red pepper flakes (optional)
- Salt and pepper to taste
- Fresh parsley or basil, for garnish
- Grated Parmesan, for serving
Instructions
- Prepare the vegetables: Heat olive oil in a large skillet or Dutch oven over medium heat. Add the chopped onion, carrots, and celery and cook for 6 to 8 minutes until the vegetables have softened and are fragrant.
- Add garlic and meat: Stir in the minced garlic and cook for 1 more minute. Then add the ground beef or beef and pork mix. Cook, breaking the meat up with a spoon, until it is evenly browned and no longer pink.
- Deglaze and develop flavor: Pour in the red wine to deglaze the pan, scraping up any browned bits from the bottom. Stir in the tomato paste and cook for 2 minutes to deepen the sauce’s flavor.
- Add tomatoes and seasonings: Add the crushed tomatoes, beef broth, dried oregano, dried thyme, crushed red pepper flakes if using, and season with salt and pepper. Stir well to combine all ingredients.
- Simmer the ragu: Reduce the heat to low and let the sauce simmer uncovered for 45 to 60 minutes. Stir occasionally until the sauce thickens and develops a rich flavor.
- Add creaminess (optional): If desired, stir in the whole milk or heavy cream during the last 5 minutes of cooking to create a smoother, richer sauce.
- Finish and serve: Taste the ragu and adjust seasoning as needed. Serve hot over your choice of pasta, polenta, or gnocchi, garnished with freshly chopped parsley or basil and grated Parmesan cheese.
Notes
- This ragu can be prepared ahead of time and stored in the refrigerator for up to 4 days or frozen for up to 3 months.
- Pairs excellently with pasta types like pappardelle or rigatoni, and is also delicious served with crusty bread.
- For a gluten-free meal, serve the ragu with gluten-free pasta.
