Description
This Tuscan Ragu recipe is a hearty and flavorful meat sauce that’s perfect for topping pasta or polenta. Made with a combination of beef mince and pork sausage, simmered in a rich tomato and red wine sauce, this dish is a classic comfort food that’s sure to impress.
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 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 sausage, breaking them up with a spatula. Brown the meat until no longer pink inside, stirring constantly.
- Add Wine and Tomatoes: Pour in the red wine and cook for about 10 minutes over medium heat. Add both types of canned tomatoes and tomato paste, along with salt and pepper. Simmer, then cover and cook for 1.5 hours over low heat, stirring occasionally.
- Adjust Seasoning: Taste the ragu and adjust salt as needed. If too thick, add a splash of water. Cook until thick and meaty.
Nutrition
- Serving Size: 1 serving
- Calories: 375
- Sugar: 6g
- Sodium: 650mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 95mg
