Description
This Tuscan Ragu is a rich and hearty Italian meat sauce featuring a blend of ground beef, Italian sausage, and aromatics simmered slowly with tomatoes, red wine, and herbs. The addition of milk tenderizes the meat and balances acidity, resulting in a thick, flavorful ragu perfect for serving over pasta or polenta.
Ingredients
Scale
Vegetables and Aromatics
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 1 carrot, finely diced
- 1 celery stalk, finely diced
- 3 cloves garlic, minced
Meat
- 1 pound ground beef or ground pork
- 1/2 pound Italian sausage, casings removed
Flavorings and Liquids
- 2 tablespoons tomato paste
- 1 cup dry red wine
- 1 can (28 ounces) crushed tomatoes
- 1/2 cup whole milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1 bay leaf
- 1/4 teaspoon crushed red pepper flakes (optional)
Herbs
- 1/4 cup chopped fresh basil or parsley
Instructions
- Prepare the base: Heat the olive oil in a large heavy-bottomed pot over medium heat. Add the finely chopped onion, diced carrot, and celery. Cook for 6 to 8 minutes until softened, stirring occasionally to prevent burning.
- Add garlic: Stir in the minced garlic and cook for 30 seconds until fragrant, being careful not to let it brown.
- Brown the meat: Add ground beef (or pork) and Italian sausage (without casings) to the pot. Break up the meat with a spoon and cook until fully browned and no longer pink.
- Incorporate tomato paste: Stir in the tomato paste and cook for 2 minutes to deepen its flavor and coat the meat evenly.
- Deglaze with wine: Pour in the dry red wine and simmer until mostly reduced, allowing the alcohol to cook off and concentrating the flavors.
- Add tomatoes and seasonings: Stir in the crushed tomatoes, milk, salt, black pepper, dried oregano, dried thyme, bay leaf, and crushed red pepper flakes if using.
- Simmer the ragu: Reduce heat to low and let the sauce simmer gently for 60 to 90 minutes, stirring occasionally, until thick, rich, and tender in texture.
- Finish and serve: Remove the bay leaf from the pot. Stir in the chopped fresh basil or parsley for brightness. Serve hot over your choice of pasta or creamy polenta.
Notes
- Slow simmering is essential to develop the authentic rich Tuscan flavors.
- Milk tenderizes the meat while balancing the acidity of the tomatoes.
- This ragu freezes well and can be stored for up to 3 months.
- Use fresh herbs at the end to preserve their vibrant flavor and aroma.
- To make it gluten-free, ensure all ingredients including sausage have no gluten additives.
