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Classic Tuscan Ragù Sauce Recipe

Long-simmering tomato-based meat sauce is a classic Italian dish every Italian cook knows how to do - maybe even blindfolded! We'll give you the skinny on how to make this sauce so you too will be a Ragù-making pro.

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While not one of Italy's most ancient pasta sauce recipes, it is one of the most versatile and widely-made sauces in the Italian culinary repertoire.  Providing as the base for many a Sunday family lunch dish, it's a must-know if you're looking to expand your knowledge of regional Italian cooking.  

Every Italian region and every Italian city has their own, unique touches - some authentic Italian household dishes even include larger cuts of meat which are removed post-cooking and served as a second dish.  We're going to give you the traditional Tuscan version here - a delightfully rich meat-based Ragù sauce recipe that will knock the socks off your friends and family.  Once you've mastered this delicious fresh pasta sauce recipe, you should certainly branch out and see how the rest of the country loves their Ragù!

20 total time (min)

150 cooking time (min.)


12 ingredients


190 kCal


3 steps to complete the preparation

Ingredients

for 4 servings

Classic Tuscan Ragù Sauce ingredients

  • Ground Beef 800 grams
  • Ground Pork 200 grams
  • Sausages 2
  • Carrot 1
  • Celery (Stalk) 1
  • Red onion 1
  • Canned tomato 500 grams
  • Tomato concentrate 2 table-spoon
  • Salt as needed
  • Black Pepper as needed
  • Extra-virgin olive oil 0.5 cup
  • Water 0.5 cup

Perfect Match

more pairings...

Filippo Bartolotta

Filippo Bartolotta

Marne 180 - Amarone of Valpolicella DOCG Wine - Tedeschi
0.75l

Amarone Marne 180 - a wine that knows how to surprise.

View product

Preparation

for 4 servings

Step

1

Of 3

Prepare and cook the soffritto

Peel and cut onion into large coarse pieces.  Do the same with your carrot and celery (no need to peel this), cutting vegetables into coarse, large pieces.  Using an electric chopper, create fine mince, being careful not to overly chop and create vegetable mush - pieces should remain distinct but fine.  

Add 1/2 cup extra-virgin olive oil to large sauce pot, and heat over medium flame.  If you have a terracotta cooking pot, this is even better.  Add diced vegetables to heated oil, and cook over medium-high, being careful not to burn the vegetables.  They should begin to soften at around 3-5 minutes cooking time. 

Step

2

Of 3

Prepare the sauce for long simmer

While vegetables are cooking, remove skins from two sausages, set aside.  We recommend using good-quality pork-based sausages, ideally Tuscan-style (not sweet).

When vegetables begin to change color and are moderately softened, add the two sausages, and press down with a fork to break up sausages into smaller pieces. Continue pressing down and splitting sausages until they begin to change color.  Add both the minced beef and minced pork, and cover the pot with a lid.

Continue to cook over a high flame, stirring from time to time until all the meat changes color (from pink to light brown). At this point, add tinned tomatoes, mix well and begin adding the concentrated tomato until the ragù becomes a rich brown-red color.

Step

3

Of 3

Simmer the sauce and complete sauce

Add 1/2 glass of water to the sauce, and lower heat to very low.  Begin timing for 3 hours of simmering at this stage, checking on the sauce from time to time to be sure it's not sticking to the bottom of your pot.  If sauce appears too dry or is sticking to the bottom, add a small amount of room temperature water and stir to loosen from bottom.   

When sauce is cooked through and thickened, adjust to taste with salt and pepper.  Remove from heat, and use with whatever dish you'll be preparing.

Perfect Match

more pairings...

Filippo Bartolotta

Filippo Bartolotta

Marne 180 - Amarone of Valpolicella DOCG Wine - Tedeschi
0.75l

Amarone Marne 180 - a wine that knows how to surprise.

View product

Pairing

Marne 180 - Amarone of Valpolicella DOCG Wine - Tedeschi
0.75l

Amarone Marne 180 - a wine that knows how to surprise.

View product
Bolgheri Sassicaia DOC 2017 Tenuta San Guido
0.75l

It is mainly produced with Cabernet Sauvignon and Cabernet Franc grapes, harvested between the beginning of September and the first week of October.

View product
'Marina Cvetic Iskra' - Montepulciano of Abruzzo Reserve - Masciarelli
0.75l

Intense, structured and fresh. Iskra is a wine that will not go unnoticed.

View product
Marne 180 - Amarone of Valpolicella DOCG Wine - Tedeschi
0.75l

Amarone Marne 180 - a wine that knows how to surprise.

View product
Bolgheri Sassicaia DOC 2017 Tenuta San Guido
0.75l

It is mainly produced with Cabernet Sauvignon and Cabernet Franc grapes, harvested between the beginning of September and the first week of October.

View product
'Marina Cvetic Iskra' - Montepulciano of Abruzzo Reserve - Masciarelli
0.75l

Intense, structured and fresh. Iskra is a wine that will not go unnoticed.

View product

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