This Tuscan Ragu Recipe Will Transport You Straight to Italy

Tuscan Ragu is a rich, slow-simmered meat sauce made with a blend of ground beef and pork, aromatic vegetables, red wine, and tomatoes. This deeply flavorful sauce is perfect for pairing with wide pasta like pappardelle or fettuccine, creating a rustic and comforting Italian dish.

Ingredients

1 lb ground beef
1/2 lb ground pork (or Italian sausage)
1 small onion, finely chopped
1 carrot, finely chopped
1 celery stalk, finely chopped
3 cloves garlic, minced
1 cup red wine (Chianti or Sangiovese)
1 can (28 oz) crushed San Marzano tomatoes
2 tbsp tomato paste
1 tsp dried oregano
1 tsp dried thyme
1/2 tsp red pepper flakes (optional)
1/2 cup whole milk
1/4 cup grated Parmesan cheese
2 tbsp olive oil
Salt and black pepper to taste
1 lb pappardelle or fettuccine pasta
Fresh parsley or basil for garnish

Instructions

1. Sauté the Aromatics

Heat olive oil in a large, heavy-bottomed pot over medium heat. Add the onion, carrot, and celery, cooking until softened, about 5-7 minutes. Stir in the garlic and cook for another minute until fragrant.

2. Brown the Meat

Add the ground beef and pork, breaking it up with a wooden spoon. Cook until browned and no longer pink, about 8-10 minutes. Drain excess fat if necessary, but leave a little for flavor. Stir in the tomato paste and cook for 2 minutes to deepen its flavor.

3. Deglaze with Wine

Pour in the red wine, scraping up any browned bits from the bottom of the pot. Let it simmer for 5 minutes, allowing the alcohol to cook off and the flavors to concentrate.

4. Simmer the Sauce

Add the crushed tomatoes, oregano, thyme, red pepper flakes, salt, and black pepper. Stir well, lower the heat, and let it simmer gently for 1.5 to 2 hours, stirring occasionally. The sauce should thicken and develop rich flavors over time.

5. Finish with Milk and Parmesan

Stir in the whole milk to balance the acidity of the tomatoes and add richness. Simmer for another 10 minutes, then stir in grated Parmesan for extra depth. Taste and adjust seasoning if needed.

6. Cook the Pasta & Serve

Cook the pappardelle in a large pot of salted boiling water according to package instructions until al dente. Drain and toss with the ragu, ensuring the sauce coats the pasta well. Garnish with fresh parsley or basil and serve with extra Parmesan on top.

Cooking Tips & Notes

Low and Slow is Key: Simmering the ragu for at least 1.5 to 2 hours allows the flavors to meld and deepen. If you have time, letting it cook for 3 hours will make it even better.
Use High-Quality Tomatoes: San Marzano tomatoes are recommended for their natural sweetness and low acidity, making for a more balanced sauce.
Wine Selection: A dry red wine like Chianti or Sangiovese complements the richness of the meat and enhances the sauce’s depth.
For an Even Richer Flavor: Stir in a knob of butter at the end or finish with a splash of heavy cream for a silkier texture.
Storage & Freezing: This ragu keeps well in the fridge for 4-5 days and freezes beautifully for up to 3 months. Reheat slowly on the stovetop, adding a splash of water if needed.

Serving Suggestions

With Fresh Pasta: Tuscan ragu is traditionally paired with pappardelle, a wide pasta that holds the sauce beautifully.
Over Polenta: Serve it over creamy polenta for a comforting, rustic alternative to pasta.
With Garlic Bread: A side of toasted garlic bread is perfect for soaking up every last bit of sauce.
With a Side Salad: A simple arugula salad with lemon vinaigrette adds a refreshing contrast to the rich dish.
Topped with Ricotta: A dollop of fresh ricotta cheese on top gives the dish a creamy finish.

This Tuscan ragu is a dish full of tradition, depth, and warmth. Whether served over pasta, polenta, or even enjoyed with crusty bread, it’s a true Italian comfort food that never disappoints. Enjoy!