Description
This Tuscan Ragu recipe is a hearty and flavorful Italian meat sauce that is perfect for serving over pasta. Made with a mix of ground beef and aromatic vegetables, simmered in red wine and tomatoes, this ragu is a comforting and delicious dish that is sure to be a family favorite.
Ingredients
Scale
For the Ragu:
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 carrots, finely diced
- 2 celery stalks, finely diced
- 4 cloves garlic, minced
- 1 pound ground beef (or mix of beef and pork)
- 1 tablespoon tomato paste
- ½ cup dry red wine
- 1 (28 oz) can crushed tomatoes
- 1 teaspoon dried oregano
- ½ teaspoon dried rosemary
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon red pepper flakes (optional)
- ½ cup whole milk
- fresh parsley or Parmesan for garnish
Instructions
- Heat olive oil in a large skillet or Dutch oven over medium heat. Add the onion, carrot, and celery and sauté for 8–10 minutes until softened.
- Stir in the garlic and cook for 1 minute more. Add the ground meat and cook until browned, breaking it apart as it cooks.
- Stir in the tomato paste and cook for 2 minutes. Pour in the red wine, scraping up any browned bits, and simmer for 3–4 minutes.
- Add the crushed tomatoes, oregano, rosemary, salt, black pepper, and red pepper flakes if using. Reduce heat and simmer uncovered for 30–40 minutes, stirring occasionally, until thickened.
- Stir in the milk and simmer for an additional 5–10 minutes until creamy. Serve over pasta and garnish with chopped parsley or grated Parmesan.
Notes
- For deeper flavor, simmer the ragu for up to 1½ hours and use a mix of beef, pork, and veal.
- This sauce is ideal for pappardelle, tagliatelle, or even lasagna.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup sauce
- Calories: 290
- Sugar: 6g
- Sodium: 480mg
- Fat: 17g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 19g
- Cholesterol: 55mg
