Tuscan Ragu

Transport yourself to the heart of Tuscany with this rich and savory Tuscan Ragu. This slow-cooked meat sauce blends tender beef, flavorful pork sausage, and a medley of aromatic herbs, all simmered in a deep red wine tomato base. The result? A thick, hearty sauce that clings to pasta beautifully, making every bite a taste of Italy. Pair this robust ragu with handmade pappardelle or rustic pici pasta, and let the deep flavors take you straight to an Italian countryside trattoria. Whether you’re preparing a comforting Sunday dinner or impressing guests with an authentic Italian feast, this dish delivers pure culinary satisfaction. Serve with a glass of your favorite red wine and some crusty bread to soak up every last drop!

Full Recipe:

Ingredients:

• 1–2 tbsp olive oil
• 1 onion, chopped
• 2 ribs celery, diced
• 2 carrots, chopped
• 2–3 cloves garlic, minced
• 1 sprig rosemary, leaves only
• 2 lbs ground beef
• 1 lb high-quality pork sausage (casings removed)
• 1 cup (250ml) dry red wine
• 14 oz (400g) canned chopped tomatoes
• 17.5 oz (500ml) tomato passata or crushed tomatoes
• 3 tbsp tomato paste
• Salt, to taste
• ½ tsp black pepper

Directions:

1. Heat 1 tbsp olive oil in a large deep frying pan or Dutch oven.
2. Add the diced onions, carrots, celery, minced garlic, and chopped rosemary. Cook on low heat for 10 minutes without browning.
3. Add ground beef and sausage. Break it up with a spatula and brown until no longer pink, stirring occasionally.
4. Pour in the red wine and cook for about 10 minutes on medium heat, letting it reduce.
5. Add both canned tomatoes, passata, and tomato paste. Season with a pinch of salt and black pepper.
6. Bring to a simmer, then lower the heat and cover. Cook for at least 1.5 hours on low heat, stirring occasionally. If the sauce thickens too much, add a splash of water.
7. Taste and adjust salt if necessary. Serve over pasta like pici or pappardelle.

Prep Time: 20 minutes | Cooking Time: 2 hours | Total Time: 2 hours 20 minutes

Kcal: 338 kcal | Servings: 10

What Makes Tuscan Ragu Unique?

Many people confuse ragu with Bolognese, but they are not the same. While Bolognese hails from the Emilia-Romagna region and features milk for a creamy texture, Tuscan Ragu embraces a bolder approach. This dish relies on red wine, fresh rosemary, and high-quality sausage, which gives it a deeper, more pronounced flavor.

Here are a few key characteristics that set Tuscan Ragu apart:

1. Rich Meat Blend – While many ragus use only ground beef, Tuscan Ragu incorporates both beef and pork sausage, adding extra juiciness and umami.
2. Soffritto Base – A slow-cooked mixture of onions, carrots, and celery creates a deep, aromatic foundation.
3. Red Wine Infusion – Unlike other ragus that use milk or broth, Tuscan Ragu is simmered in red wine, which enhances its bold flavors.
4. Rustic and Chunky Texture – The sauce is not overly smooth; it retains a hearty, meaty consistency, making it perfect for thicker pastas like pappardelle or pici.

The History Behind Tuscan Ragu

Ragu, in its many variations, has been a part of Italian cuisine for centuries. The word “ragu” comes from the French term “ragoût”, meaning “slow-cooked meat stew.” This cooking technique was introduced to Italy in the Middle Ages and became a staple in regional dishes.

Tuscan Ragu has roots in the countryside tradition of using locally available meats and vegetables. Unlike other Italian regions that rely on veal or milk-based sauces, Tuscans prefer heartier flavors, often incorporating wild boar, rabbit, or pork. These ingredients were historically abundant in Tuscany, a region known for its game meats and rustic, farm-to-table cooking.

Over time, the combination of beef and pork sausage became the standard for a more accessible version of Tuscan Ragu. The addition of red wine thanks to Tuscany’s world-famous vineyards became an essential step in crafting the deep, rich sauce we know today.

The Role of Red Wine in Tuscan Ragu

One of the defining ingredients in Tuscan Ragu is red wine. While some Italian sauces rely on milk or cream to soften the meat, Tuscan Ragu takes a different approach—using a good-quality dry red wine to deglaze the pan and infuse the meat with its robust flavors.

But why is red wine so important?

1. Enhances Depth – The acidity of red wine breaks down the proteins in the meat, resulting in a tender and flavorful sauce.
2. Adds Complexity – Unlike stock or water, wine introduces a subtle fruitiness and richness, making the sauce taste more layered.
3. Balances the Tomatoes – Tuscan Ragu is tomato-heavy, and red wine helps balance the acidity, creating a more well-rounded flavor.

For the best results, use a Tuscan red wine such as Chianti or Montepulciano, as these have the perfect balance of tannin and fruitiness.

Best Pasta Pairings for Tuscan Ragu

One of the secrets to an authentic Italian experience is choosing the right pasta for your sauce. While spaghetti is often the default choice for many, Tuscan Ragu requires a heartier pasta that can hold up to its rich texture.

Here are the best pasta pairings for Tuscan Ragu:

• Pappardelle – This is the most traditional pairing. The wide, ribbon-like shape allows the sauce to cling to every strand.
• Pici – A hand-rolled, thick spaghetti-like pasta from Tuscany, perfect for absorbing the ragu.
• Tagliatelle – Similar to pappardelle but slightly thinner, making it another excellent choice.
• Rigatoni – The tube-shaped structure captures the meat sauce inside, ensuring every bite is packed with flavor.
• Fettuccine – Another great option, slightly wider than tagliatelle but just as effective in holding the sauce.

Tips for Making the Perfect Tuscan Ragu

Making Tuscan Ragu is not difficult, but it does require patience and a few essential techniques to get the best results.

1. Cook the Soffritto Low and Slow – The onions, carrots, and celery should be gently sautéed for at least 10 minutes to fully release their flavors.
2. Brown the Meat Properly – Don’t rush the browning process! This step creates the deep umami flavors that define a great ragu.
3. Use High-Quality Sausage – The pork sausage should be of good quality, preferably from a butcher rather than pre-packaged grocery store brands.
4. Don’t Skip the Red Wine – This is what makes Tuscan Ragu special! Choose a wine you’d actually enjoy drinking.
5. Let it Simmer – The longer you simmer the sauce, the better it will taste. Aim for at least 1.5 hours to allow all the flavors to meld together.

Storing and Freezing Tuscan Ragu

One of the best things about Tuscan Ragu is that it tastes even better the next day. The longer it sits, the more the flavors meld together, making it a fantastic make-ahead dish.

• Refrigeration – Store in an airtight container and keep it in the fridge for 2–3 days.
• Freezing – This sauce freezes exceptionally well. Store it in a freezer-safe container for up to 6 months.
• Reheating – Defrost overnight in the fridge and reheat on the stovetop over low heat, adding a splash of water or broth if needed.

Conclusion:

Tuscan Ragu is a dish that embodies Italy’s culinary philosophy: quality ingredients, slow cooking, and deep, rich flavors. Whether you’re preparing it for a special occasion or a cozy weeknight dinner, this sauce delivers an unforgettable taste of Tuscany.