Tuscan Ragu Recipe

This classic Tuscan Ragu is nothing short of a hug in a bowl—deeply savory, rich, and impossibly comforting. With its slow-simmered beef and pork, aromatic veggies, and a swirl of red wine, every bite brings the sun-soaked flavors of Tuscany right to your kitchen. Trust me, your dinner table will never be the same!

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Ingredients You’ll Need

The real beauty of Tuscan Ragu is in its balance—every ingredient is simple yet essential, each adding a layer of flavor, heartiness, or color you’ll notice in every bite. Let’s talk about what you’ll need and why each one matters!

• Olive oil: Just a drizzle to start—use good extra-virgin if you can, since it adds authentic Tuscan flavor.
• Onion, carrot, and celery: This classic soffritto forms the aromatic backbone of the sauce and gently sweetens it as it cooks.
• Garlic: Essential for depth, adding just the right touch of savoriness.
• Fresh rosemary leaves: The soul of Tuscan cooking; a little chopped rosemary brings earthy, woodsy notes.
• Beef mince (ground beef): Provides the body and richness of the ragu—pick a relatively lean cut for the best mouthfeel.
• Pork sausage (casings removed): This is your flavor bomb! Choose good-quality sausage; it adds seasoning and lusciousness.
• Dry red wine: Use a wine you’d happily sip—a splash in the sauce, and maybe a glass for the chef?
• Canned chopped tomatoes: These give texture and that perfect tomato bite.
• Tomato passata (or crushed tomatoes): Lends silky richness and boosts the sauce’s deep, red color.
• Tomato paste: For concentrated, intense tomato flavor and a touch of sweetness.
• Salt and black pepper: Don’t skip the generous seasoning; it’s crucial for bringing all those flavors together.

Variations

One of the best things about Tuscan Ragu is how forgiving and adaptable it is. You can play with the basics and tailor this sauce to exactly what your taste buds—or your pantry—crave!

• Make it all beef or all pork: Skip the sausage or the beef and double up on one meat for a simpler, equally delicious version.
• Add pancetta or bacon: For even more depth and a whisper of smokiness, sauté 50g of pancetta with your veggies at the start.
• Use white wine: If you prefer a slightly lighter, fruitier sauce, try white wine in place of red—different, but totally Tuscan-approved!
• Vegetable-forward option: If you want a lighter spin, add diced mushrooms and extra carrots; you’ll keep that “meaty” umami while sneaking in more veggies.
• Spicy kick: Stir in a pinch of chili flakes with the soffritto for a gentle background heat.

How to Make Tuscan Ragu

Step 1: Build the Soffritto

Heat your olive oil in a large Dutch oven or deep frying pan over medium-low heat. Toss in the chopped onions, carrots, celery, minced garlic, and rosemary. Gently sauté everything for about 10 minutes, stirring often—the key is softening (not browning!) so the veggies melt into the sauce for incredible flavor later on.

Step 2: Brown the Meats

Add the ground beef and sausage meat straight to the pot. Grab your spatula and break everything up well. Cook, stirring, until the meat is no longer pink and has released its juices—this is where your ragu gets its signature savory base, so take your time with this step!

Step 3: Pour in the Wine

Raise the heat to medium and pour in that lovely dry red wine. Stir and let it bubble away for about 10 minutes, so the alcohol cooks off and all those beefy, herby flavors meld together. Your kitchen will already start to smell irresistible!

Step 4: Add Tomatoes & Simmer Low and Slow

Now stir in the canned chopped tomatoes, passata, and tomato paste. Season well with salt and black pepper. Bring everything to a gentle simmer, then cover your pot, turn the heat to low, and let the ragu bubble quietly for about 1½ hours. Check in occasionally to stir—if it looks too thick, add a splash of water. That slow simmer is what gives Tuscan Ragu its melt-in-your-mouth richness!

Step 5: Taste and Adjust

After that luxurious simmering, your sauce should be thick, glossy, and positively meaty. Taste and add a little more salt or pepper, if needed. If the sauce feels a bit tight, stir in a final splash of water. Serve your Tuscan Ragu tossed with pasta or spooned onto polenta, and just wait for the compliments!

How to Serve Tuscan Ragu

Garnishes

When your Tuscan Ragu is ready, don’t skip a flurry of freshly grated Parmigiano Reggiano or Pecorino Romano. A sprinkle of chopped fresh parsley or basil adds a pop of color and freshness to balance the richness. If you like a bit of heat, try a pinch of chili flakes, just before serving—heavenly!

Side Dishes

This ragu absolutely sings with long, twirlable pasta like pappardelle or tagliatelle, but don’t sleep on pairing it with creamy polenta, pillowy gnocchi, or a buttery mound of mashed potatoes. A simple green salad, garlic bread, or roasted veggies make ideal partners.

Creative Ways to Present

For a rustic Tuscan feast, spoon the ragu into a big serving bowl and let everyone help themselves. Or go elegant and plate up individual nests of pappardelle topped with ragu and a drizzle of good olive oil. Want something cozy? Serve it over cheesy polenta in shallow bowls for the ultimate winter dinner party statement.

Make Ahead and Storage

Storing Leftovers

Allow your Tuscan Ragu to cool completely before storing. Saved in an airtight container, it’ll keep in the fridge for up to 4 days, and honestly, it tastes even better after the flavors have had time to mingle.

Freezing

Tuscan Ragu freezes beautifully! Portion it into freezer-safe containers or bags, and it’ll keep for up to three months. Just thaw overnight in the fridge before reheating, and it’ll be ready for a quick weeknight comfort meal.

Reheating

To reheat, gently warm the ragu in a saucepan over low heat, adding a splash of water or broth to loosen the sauce if needed. Stir occasionally and make sure it’s piping hot all the way through before serving—perfect for spooning over fresh pasta!

FAQs

Final Thoughts

I can’t wait for you to try this Tuscan Ragu and fall in love with the deep, cozy flavors that make Italian kitchens so special. Whether you’re serving family-style or saving batches for a rainy day, it’s a trusty recipe you’ll turn to again and again. Enjoy every hearty, savory bite—you deserve it!

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