If you’ve ever longed for the true soul of rustic Italian cooking, this Tuscan Ragu is your ticket straight to the heart of Tuscany. Rich, meaty, and deeply savory, it’s a recipe that feels like the Italian countryside in a bowl—earthy veggies, fragrant rosemary, and a splash of good wine all simmered down to absolute perfection.
Why You’ll Love This Recipe
- Signature Tuscan depth: The combination of beef and pork sausage makes this Tuscan Ragu irresistibly rich and full-flavored, just like it’s served in a countryside trattoria.
- Unbeatable aroma: Rosemary, garlic, and a generous splash of red wine create the kind of aroma that calls everyone to the kitchen long before it’s done simmering.
- Feeds a crowd (or your freezer!): This recipe yields a big pot of meaty sauce that’s perfect for sharing now, meal prepping, or freezing for later.
- Versatile & heartwarming: Ladle it over pasta, polenta, or enjoy with crusty bread—each bite is pure Italian comfort.
Ingredients You’ll Need
This Tuscan Ragu is all about honest, everyday ingredients coming together to create culinary magic—no shortcuts, just real depth. Each component brings something special, from the vegetal sweetness of carrots and celery to the luxurious touch of quality sausage and wine.
- Olive oil: Use your best extra virgin if you have it; a gentle sauté in olive oil sets the flavor base for the sauce.
- Onion, carrots & celery: These vegetables (the classic soffritto) form the aromatic backbone, giving the ragu its rustic sweetness and depth.
- Garlic: Always fresh! Garlic infuses the sauce as it simmers, offering subtle warmth without overpowering.
- Fresh rosemary: Just the leaves, finely chopped—this adds an unmistakable Tuscan fragrance that’s essential to an authentic ragu.
- Beef mince (ground beef): Go for 80/20 ground beef if possible; the bit of extra fat keeps the ragu juicy and luxurious.
- Good quality pork sausage (casings removed): Choose a mildly seasoned Italian sausage for savory, succulent richness—mixing meats is a Tuscan tradition!
- Dry red wine: Pick a wine you’d happily drink. The flavor concentrates and becomes the backbone of the sauce, so skip the “cooking” stuff.
- Canned chopped tomatoes & tomato passata: A mix of both gives the sauce body and layered tomato goodness—passata (or crushed tomatoes) melts beautifully into the ragu.
- Tomato paste: Just a few spoonfuls deepens color and sweetens the entire sauce.
- Salt & black pepper: These bring balance and highlight all the complex flavors. Taste and adjust at the end!
Variations
You can put your own spin on this Tuscan Ragu in countless delicious ways! If you’re feeling bold or need to accommodate dietary needs, don’t hesitate to swap, tweak, or experiment—the sauce is wonderfully forgiving.
- Lean & light: Use all ground turkey or chicken for a lighter, leaner ragu that still brims with classic flavor.
- Vegetarian twist: For a meatless version, try chopped mushrooms and lentils—they absorb the sauce and create a “meaty” texture everyone will love.
- Spicy heat: Add a pinch of crushed red pepper or use spicy Italian sausage to give your ragu a gentle kick.
- Herb swap: If rosemary isn’t your favorite, thyme or a bay leaf can add their own unique herbal notes.
How to Make Tuscan Ragu
Step 1: Build Your Flavor Base
Start by heating olive oil in a large, heavy skillet or Dutch oven over low heat. Add the chopped onions, celery, carrots, minced garlic, and rosemary. Gently sweat the vegetables—let them soften and release their fragrance for about 10 minutes, stirring occasionally, but don’t let them brown. This gentle cooking creates the irresistible savory-sweet foundation of your Tuscan Ragu.
Step 2: Brown the Meats
Increase the heat slightly and crumble in the ground beef and pork sausage (casing removed). Break everything apart with a sturdy spoon or spatula, stirring constantly as the meat sizzles. Once all the pink is gone and the mixture starts looking rich and a little caramelized, you’ll know you’ve built real depth of flavor for your ragu.
Step 3: Add Wine & Tomatoes
Pour in your dry red wine and let it bubble away, lifting any flavorful brown bits from the bottom of the pan. After about 10 minutes, add in both chopped tomatoes and passata, along with the tomato paste, salt, and pepper. This is where the scents of the Tuscan kitchen truly take over your home!
Step 4: Simmer Low and Slow
Bring the sauce to a gentle simmer, then lower the heat and cover with a lid. Cook your Tuscan Ragu for about 1.5 hours, stirring every once in a while so nothing sticks. If the sauce thickens too much, just add a splash of water until it’s velvety and lush. The result should be a thick, deeply meaty sauce that almost demands to be heaped over pasta.
Pro Tips for Making Tuscan Ragu
- Soffritto Patience: Don’t rush the onion, carrot, and celery stage. Soft, slow-cooked veggies mean natural, sweet complexity in the finished ragu.
- Brown, Don’t Steam: When you add your meats, use a big enough pan and don’t overcrowd. Browning is where your rich, hearty flavor is born!
- Real Wine Only: Your wine choice matters—it should be something you’d serve with dinner. Skip anything labeled “cooking wine.”
- Rest Before Serving: Letting your Tuscan Ragu sit for just 20 minutes off the heat allows the flavors to meld and the sauce to thicken even more beautifully.
How to Serve Tuscan Ragu
Garnishes
A classic finish for Tuscan Ragu is a generous shower of freshly grated Parmigiano-Reggiano or Pecorino Romano. Toss in a sprinkle of finely chopped flat-leaf parsley or a few rosemary leaves for an extra touch of Tuscan color and fragrance. A final drizzle of your best olive oil doesn’t hurt either!
Side Dishes
This ragu absolutely adores being tossed with fresh tagliatelle or pappardelle, but it’s also wonderful spooned over velvety polenta or creamy mashed potatoes. Crusty bread is a must (for mopping!), and don’t forget a simply dressed bitter green salad to balance all that meaty richness.
Creative Ways to Present
For a special dinner, pile Tuscan Ragu atop individual pasta nests or serve it in rustic clay pots for a true farmhouse vibe. You can even spoon it into hollowed-out roasted squash, as a cozy autumn centerpiece, or use leftovers to make the world’s best Italian lasagna.
Make Ahead and Storage
Storing Leftovers
Once cooled, Tuscan Ragu stores beautifully in an airtight container in the fridge for up to five days. The flavors deepen overnight, rewarding your patience with even more incredible depth the next day!
Freezing
This sauce is a freezer superstar—portion it into bags or containers and freeze for up to three months. Defrost overnight in the refrigerator for a fuss-free dinner any time your cravings strike.
Reheating
Gently reheat your ragu on the stovetop over low heat, stirring occasionally and adding a splash of water if it seems too thick. The flavors will have mellowed and blossomed, making leftovers taste just as wonderful as the first night.
FAQs
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Can I make Tuscan Ragu ahead of time?
Absolutely! In fact, Tuscan Ragu tastes even better after a day or two in the fridge. Simply prepare as directed, cool completely, and store covered. Reheat gently and enjoy the deepened flavors.
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What kind of pasta goes best with Tuscan Ragu?
Wide, sturdy noodles like pappardelle or tagliatelle are traditional favorites, as they hold up beautifully under the thick, meaty sauce. But honestly, any pasta shape you love will taste like heaven with this ragu!
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Can I use different meats in the ragu?
Definitely! Traditional recipes often feature a mix of beef and pork, but you can substitute ground turkey, chicken, or even just go all-beef or all-pork. Even plant-based meat alternatives or mushrooms are delicious here.
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How do I thicken or thin the sauce if needed?
If your Tuscan Ragu looks a bit watery, remove the lid and simmer gently until thickened. For thinning, just add a splash or two of water, broth, or extra passata, stirring until you reach your ideal consistency.
Final Thoughts
Give yourself (and your loved ones) the ultimate gift of comfort food: gather around the table with a bowl of homemade Tuscan Ragu. It’s cozy, soul-satisfying, and bursting with the flavors of Italy—there’s simply nothing better. Buon appetito!
Print
Tuscan Ragu Recipe
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 20 minutes
- Yield: 10 servings 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
- Diet: Gluten Free
Description
This Tuscan Ragu recipe is a hearty and flavorful meat sauce that pairs perfectly with pasta. Made with a combination of beef mince and pork sausage, simmered in a rich tomato and red wine sauce, this ragu is a classic Italian comfort food.
Ingredients
For the Ragu:
- 1–2 tbsp olive oil
- 1 onion, chopped
- 2 ribs celery, diced
- 2 carrots, chopped
- 2–3 cloves garlic
- 1 sprig rosemary leaves, only
- 900g / 2lbs beef mince (ground beef)
- 450g / 1lb good quality pork sausage, casing removed
- 250ml / 1 cup dry red wine
- 400g / 14oz canned chopped tomatoes
- 500ml / 17 1/2 oz tomato passata or crushed tomatoes
- 3 tbsp tomato paste
- Salt to taste
- 1/2 tsp black pepper
Instructions
- Sauté Vegetables: In a large and deep frying pan or a Dutch Oven, heat 1 tbsp of olive oil. Add diced onions, carrots, celery, minced garlic, and chopped rosemary leaves. Cook on low heat for 10 minutes without coloring the vegetables.
- Brown Meat: Add ground beef and sausages. Break up the beef and sausages with a spatula and brown until no longer pink inside, stirring constantly.
- Add Liquids: Pour in red wine and cook for about 10 minutes over medium heat. Add canned tomatoes, tomato paste, salt, and pepper. Bring to a simmer, then lower heat, cover, and cook for 1.5 hours, stirring occasionally.
- Adjust Seasoning: Taste the ragu and add more salt if needed. Serve over pasta or as desired.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 700mg
- Fat: 25g
- Saturated Fat: 8g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg
