Why You’ll Love This Recipe
This Tuscan Ragu is more than just a meat sauce; it’s a labor of love. Slow-cooked for maximum flavor, the ragu combines the richness of beef with aromatic soffritto (a mix of onions, carrots, and celery), fragrant herbs like rosemary, and a subtle hint of flavor from a non-alcoholic ingredient. The result is a rich, comforting sauce that clings beautifully to pasta. Whether you’re hosting a special dinner or simply craving a comforting homemade meal, this ragu will transport you to the heart of Tuscany with every bite.
Ingredients
- 1-2 tbsp olive oil
- 1 onion, chopped
- 2 ribs celery, diced
- 2 carrots, chopped
- 2-3 cloves garlic, minced
- 1 sprig rosemary, leaves only
- 900g (2 lbs) ground beef
- 450g (1 lb) sausage (casing removed)
- 250ml (1 cup) vegetable broth or apple juice
- 400g (14oz) canned chopped tomatoes
- 500ml (17½ oz) tomato passata or crushed tomatoes
- 3 tbsp tomato paste
- Salt, to taste
- ½ tsp black pepper
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Cook the Sofritto: In a large, deep frying pan or Dutch oven, heat olive oil over medium heat. Add the onion, celery, carrots, garlic, and rosemary leaves. Cook on low heat for 10 minutes until the vegetables soften but don’t color.
- Brown the Meat: Add the ground beef and sausage to the pan. Break up the meat with a spatula and cook until browned and no longer pink.
- Deglaze with Broth or Apple Juice: Pour in the vegetable broth or apple juice and cook for about 10 minutes over medium heat, allowing it to reduce slightly.
- Add Tomatoes: Stir in the chopped tomatoes, tomato passata, tomato paste, salt, and pepper. Bring the sauce to a simmer.
- Simmer the Ragu: Reduce the heat to low and cover the pan. Let the ragu simmer for 1.5 hours, stirring occasionally. If the sauce thickens too much, add a splash of water to loosen it up.
- Adjust Seasoning: Taste and adjust the seasoning with more salt and pepper if needed.
- Serve: Serve the ragu over pasta and enjoy!
Servings and Timing
- Servings: 6-8 servings
- Total Time: 2 hours (including simmering time)
Variations
- Vegetarian Version: To make a vegetarian version, substitute the ground beef and sausage with plant-based meat alternatives or lentils. You can also add more vegetables for added texture.
- Spicy Ragu: Add some crushed red pepper flakes or chopped fresh chili peppers to bring some heat to the dish.
- Different Pasta: While pappardelle or pici is the traditional choice, you can also serve this ragu with tagliatelle, rigatoni, or any pasta shape you prefer.
Storage/Reheating
- Storage: Store any leftover ragu in an airtight container in the refrigerator for up to 3 days. This sauce often tastes even better the next day as the flavors continue to develop.
- Freezing: You can freeze the ragu for up to 3 months. Let it cool completely before transferring to a freezer-safe container.
- Reheating: Reheat the ragu on the stovetop over low heat, adding a bit of water or broth to adjust the consistency if needed. Alternatively, you can microwave individual portions until heated through.
FAQs
How can I make Tuscan Ragu ahead of time?
You can prepare the ragu a day or two ahead of time. The flavors will deepen and develop as it sits in the refrigerator. Simply reheat before serving.
Can I use a different kind of meat in this recipe?
Yes! If you don’t have ground beef or sausage, you can substitute with ground turkey, chicken, or even lamb, depending on your taste preferences.
What kind of pasta should I serve with Tuscan Ragu?
The best pasta to pair with Tuscan Ragu is pappardelle, a wide ribbon-like pasta, or pici, a thicker, hand-rolled pasta. However, any hearty pasta like rigatoni or tagliatelle works well too.
Can I make this ragu spicy?
Yes, for a spicy kick, you can add red pepper flakes, fresh chili peppers, or even a bit of hot paprika.
How do I know if the ragu is done simmering?
The ragu is done when it has thickened to your desired consistency, and the meat is tender and fully infused with the flavors of the sauce.
Can I use canned tomato sauce instead of passata?
Yes, you can use canned tomato sauce if you don’t have passata. However, passata is smoother and thicker, giving the ragu a richer texture.
How long can I store leftovers?
Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
What can I serve with Tuscan Ragu besides pasta?
Tuscan Ragu can be served over polenta, mashed potatoes, or even with crusty bread for dipping. It also pairs well with a simple side salad.
Can I make this ragu in a slow cooker?
Yes, you can make this ragu in a slow cooker. Brown the meat and cook the soffritto on the stovetop, then transfer everything to the slow cooker. Cook on low for 6-8 hours.
Conclusion
Tuscan Ragu is a perfect example of the power of slow-cooked flavors. With its rich, meaty base, aromatic herbs, and hearty vegetables, this ragu is sure to become a favorite in your kitchen. Whether you’re cooking for a special occasion or enjoying a cozy weeknight dinner, this flavorful sauce is guaranteed to impress. Serve it over your favorite pasta, and savor the taste of Tuscany with every bite.
Tuscan Ragu
- Total Time: 2 hours
- Yield: 6-8 servings
- Diet: Gluten Free
Description
Tuscan Ragu is a rich, savory, slow-cooked meat sauce from Tuscany, made with ground beef, sausage, vegetables, and aromatic herbs. It pairs wonderfully with pasta for a comforting and flavorful meal.
Ingredients
1–2 tbsp olive oil
1 onion, chopped
2 ribs celery, diced
2 carrots, chopped
2–3 cloves garlic, minced
1 sprig rosemary, leaves only
900g (2 lbs) ground beef
450g (1 lb) sausage (casing removed)
250ml (1 cup) vegetable broth or apple juice
400g (14oz) canned chopped tomatoes
500ml (17½ oz) tomato passata or crushed tomatoes
3 tbsp tomato paste
Salt, to taste
½ tsp black pepper
Instructions
- Cook the Sofritto: In a large, deep frying pan or Dutch oven, heat olive oil over medium heat. Add the onion, celery, carrots, garlic, and rosemary leaves. Cook on low heat for 10 minutes until the vegetables soften but don’t color.
- Brown the Meat: Add the ground beef and sausage to the pan. Break up the meat with a spatula and cook until browned and no longer pink.
- Deglaze with Broth or Apple Juice: Pour in the vegetable broth or apple juice and cook for about 10 minutes over medium heat, allowing it to reduce slightly.
- Add Tomatoes: Stir in the chopped tomatoes, tomato passata, tomato paste, salt, and pepper. Bring the sauce to a simmer.
- Simmer the Ragu: Reduce the heat to low and cover the pan. Let the ragu simmer for 1.5 hours, stirring occasionally. If the sauce thickens too much, add a splash of water to loosen it up.
- Adjust Seasoning: Taste and adjust the seasoning with more salt and pepper if needed.
- Serve: Serve the ragu over pasta and enjoy!
Notes
Storage: Store any leftover ragu in an airtight container in the refrigerator for up to 3 days.
Freezing: You can freeze the ragu for up to 3 months. Let it cool completely before transferring to a freezer-safe container.
Reheating: Reheat the ragu on the stovetop over low heat, adding a bit of water or broth to adjust the consistency if needed. Alternatively, you can microwave individual portions until heated through.
Vegetarian Version: Substitute the ground beef and sausage with plant-based meat alternatives or lentils. Add more vegetables for texture.
Spicy Ragu: Add red pepper flakes or chopped fresh chili peppers for heat.
- Prep Time: 30 minutes
- Cook Time: 1.5 hours
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 6g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 9g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 85mg
