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
Units
Scale
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
