Description
Tuscan Ragu is a rich and hearty meat sauce that embodies the authentic flavors of Tuscany, perfect for serving over pasta or polenta.
Ingredients
Scale
- 1 pound ground beef
- 1 pound ground pork
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 medium carrot, finely chopped
- 1 medium celery stalk, finely chopped
- 1 can (14.5 ounces) crushed tomatoes
- 1 cup dry red wine
- 1 cup beef broth
- 2 tablespoons tomato paste
- 2 teaspoons dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- 2 tablespoons olive oil
- Fresh basil leaves for garnish
- Grated Parmesan cheese for serving
Instructions
- In a large skillet or Dutch oven, heat the olive oil over medium heat. Add the chopped onion, carrot, and celery. Sauté for about 5 minutes until the vegetables are softened.
- Add the minced garlic and cook for an additional minute until fragrant.
- Increase the heat to medium-high and add the ground beef and ground pork. Cook until browned, breaking it up with a spoon, about 8-10 minutes.
- Stir in the crushed tomatoes, red wine, beef broth, tomato paste, oregano, basil, salt, and pepper. Bring the mixture to a simmer.
- Reduce the heat to low and cover the pot. Let it simmer for at least 1 hour, stirring occasionally. For a deeper flavor, simmer for up to 2 hours.
- Taste and adjust seasoning if necessary. Serve hot over pasta or polenta, garnished with fresh basil and grated Parmesan cheese.
Notes
- For a richer flavor, add a bay leaf during simmering and remove before serving.
- You can substitute ground turkey or chicken for a leaner option.
- Serve with crusty bread for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 1-2 hours
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg