Description
A hearty and flavorful Tuscan Ragu recipe that combines ground beef, aromatic vegetables, herbs, and tomatoes into a rich sauce, perfect for serving over pasta with Parmesan and parsley.
Ingredients
Scale
Vegetable Base:
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 2 carrots, peeled and finely diced
- 2 celery stalks, finely diced
- 3 cloves garlic, minced
Meat and Sauce:
- 1 lb ground beef (or a mix of beef and pork)
- 1/2 cup dry red wine
- 2 tablespoons tomato paste
- 1 can (28 oz) crushed tomatoes
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and black pepper to taste
- 1/2 cup whole milk (optional, for richness)
For Serving:
- Freshly grated Parmesan
- Chopped parsley
Instructions
- Sauté Vegetables: Heat olive oil in a large pot, sauté onion, carrots, and celery until softened. Add garlic and cook.
- Cook Meat: Add ground meat, brown until cooked. Deglaze with red wine, then add tomato paste and cook.
- Simmer Sauce: Stir in crushed tomatoes, herbs, salt, and pepper. Simmer uncovered for 1.5-2 hours, stirring occasionally. Add milk if desired.
- Serve: Discard bay leaf, serve over pasta, and top with Parmesan and parsley.
Notes
- This ragu tastes better the next day and freezes well.
- Serve over pappardelle, tagliatelle, or polenta for a traditional Tuscan experience.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 310
- Sugar: 6 g
- Sodium: 520 mg
- Fat: 17 g
- Saturated Fat: 6 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 3 g
- Protein: 22 g
- Cholesterol: 55 mg
