Description
Indulge in the rich flavors of Tuscany with this hearty Tuscan Ragu recipe. A comforting meat sauce featuring a blend of ground beef, aromatic vegetables, and a touch of cream for added richness. Serve over pasta or polenta for a truly satisfying meal.
Ingredients
Scale
Vegetable Mixture:
- 2 tablespoons olive oil
- 1 small onion (finely diced)
- 2 carrots (finely diced)
- 2 celery stalks (finely diced)
- 4 cloves garlic (minced)
Meat Sauce:
- 1 pound ground beef (or a mix of beef and pork)
- 1/2 cup dry red wine
- 1 tablespoon tomato paste
- 1 can (28 ounces) crushed tomatoes
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon dried thyme
- 1 bay leaf
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1/2 cup whole milk or heavy cream
- chopped fresh parsley for garnish (optional)
- grated Parmesan for serving
Instructions
- Sauté Vegetables: Heat olive oil in a Dutch oven, cook onion, carrots, and celery until caramelized. Add garlic and cook.
- Cook Meat: Brown ground beef, add red wine, tomato paste, crushed tomatoes, herbs, salt, and peppers. Simmer.
- Finish Sauce: Stir in milk or cream, adjust seasoning, and simmer. Serve over pasta or polenta.
Notes
- This sauce can be made ahead and tastes even better the next day.
- Freeze leftovers for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 380
- Sugar: 8g
- Sodium: 620mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 26g
- Cholesterol: 70mg
