Delicious bowl of Tuscan Ragout showcasing rich flavors and textures

Tuscan Ragout

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why make this recipe

This Tuscan Ragout brings warm, simple flavors to your table. It uses easy ingredients and cooks slowly to build deep taste. It is good for a family meal or a simple dinner. If you like hearty pasta dishes, try this ragù and pair it with a creamy side like a creamy Tuscan chicken pasta for a full comfort menu.

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introduction

Tuscan Ragout is a meaty tomato sauce. It has ground beef and pork, vegetables, wine, and herbs. It cooks slowly so the flavors blend. You can make it on the stove and serve it with any pasta you like. For other main dish ideas that go well with pasta, see this garlic herb steak with roasted potatoes and asparagus.

how to make Tuscan Ragout

Make this ragù in one large skillet or pot. Start by cooking the vegetables, then brown the meat. Add tomatoes, wine, and oregano and let it simmer until thick. Stir now and then so it does not stick. Serve it over hot pasta and top with fresh basil.

Ingredients :

  • 2 tablespoons olive oil
  • 1 onion, finely chopped
  • 2 garlic cloves, minced
  • 1 carrot, finely chopped
  • 1 celery stalk, finely chopped
  • 500g ground beef
  • 250g ground pork
  • 1 can (400g) crushed tomatoes
  • 100ml red wine
  • 1 teaspoon dried oregano
  • Salt and pepper to taste
  • Fresh basil for garnish
  • Pasta of your choice

Directions :

  1. Heat the olive oil in a large skillet over medium heat. Add the onion, garlic, carrot, and celery, and sauté until softened.
  2. Increase the heat to medium-high and add the ground beef and pork, cooking until browned.
  3. Stir in the crushed tomatoes, red wine, and oregano. Season with salt and pepper.
  4. Reduce the heat to low and let the sauce simmer for 30-45 minutes, stirring occasionally.
  5. Cook the pasta according to package instructions.
  6. Serve the ragu over the cooked pasta, garnished with fresh basil.

how to serve Tuscan Ragout

Serve hot over your favorite pasta. Top with fresh basil and grated cheese if you like. Add a simple green salad or roasted vegetables. For a lighter side, try grilled fish like grilled salmon with asparagus and potatoes.

how to store Tuscan Ragout

Cool the ragù to room temperature within two hours. Store it in an airtight container in the fridge for up to 3 days. For longer storage, freeze in a freezer-safe container for up to 3 months. Thaw in the fridge overnight before reheating gently on the stove.

tips to make Tuscan Ragout

  • Brown the meat well to add flavor.
  • Use a good canned crushed tomato for best taste.
  • Let the sauce simmer slowly for at least 30 minutes.
  • Adjust salt and pepper at the end after the sauce reduces.
  • If the sauce is too thick, add a little pasta water when serving.

variation (if any)

  • Add a splash of cream at the end for a richer sauce.
  • Use only beef or only pork if you prefer.
  • Add mushrooms for extra texture.
  • Swap red wine for beef stock if you do not use alcohol.

FAQs

Q: Can I make this ragù without red wine?
A: Yes. Replace the wine with 100ml of beef or vegetable stock.

Q: Can I use just one kind of meat?
A: Yes. Use 750g of ground beef or pork if you prefer one meat.

Q: How long can I keep leftovers?
A: In the fridge, eat within 3 days. In the freezer, keep up to 3 months.

Q: Do I need to peel the carrots?
A: No, just wash and chop them finely.

Q: Can I make this in a slow cooker?
A: Yes. Brown the meat and vegetables first, then add to the slow cooker and cook on low for 4-6 hours.

Conclusion

This Tuscan Ragout is simple, filling, and full of flavor. If you want a classic take and a serving idea from a home cook, see My Tuscan ragù and the Florentine penne strascicate – Juls’ Kitchen.

Tuscan Ragout

A hearty meaty tomato sauce featuring ground beef and pork, vegetables, wine, and herbs, perfect for serving over pasta or pairing with a creamy side.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 450
Ingredients Method Notes

Ingredients
  

For the ragout
  • 2 tablespoons olive oil
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 1 carrot, finely chopped
  • 1 stalk celery, finely chopped
  • 500 g ground beef
  • 250 g ground pork
  • 1 can (400g) crushed tomatoes Good quality canned tomatoes recommended.
  • 100 ml red wine Can be replaced with beef stock for non-alcoholic version.
  • 1 teaspoon dried oregano
  • to taste Salt and pepper Adjust at the end of cooking.
  • Fresh basil for garnish
  • Pasta of your choice

Method
 

Preparation
  1. Heat the olive oil in a large skillet over medium heat.
  2. Add the onion, garlic, carrot, and celery, and sauté until softened.
  3. Increase the heat to medium-high and add the ground beef and pork, cooking until browned.
  4. Stir in the crushed tomatoes, red wine, and oregano. Season with salt and pepper.
Cooking
  1. Reduce the heat to low and let the sauce simmer for 30-45 minutes, stirring occasionally.
  2. Cook the pasta according to package instructions.
Serving
  1. Serve the ragù over the cooked pasta, garnished with fresh basil.

Notes

Cool the ragù to room temperature within two hours. Store in an airtight container in the fridge for up to 3 days or freeze for up to 3 months. Thaw in the fridge overnight before reheating gently on the stove.