Tuscan Style Meat Sauce (Ragu Toscano)

    Tuscan Style Meat Sauce (Ragu Toscano)

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    About this recipe: I learned this recipe from an Italian chef in Florence. It is a wonderful meat sauce of minced beef and pork, originally served over a homemade ricotta and brinjal (eggplant) ravioli. It's great over spaghetti and fettuccini as well!

    Serves: 4 

    • 2 tablespoons extra-virgin olive oil
    • 1 medium yellow onion, minced
    • 1 large carrot, minced
    • 1 large stalk celery, minced
    • 110g minced beef
    • 110g minced pork
    • 1/2 cup (125ml) red wine vinegar
    • 450g tomatoes, peeled and chopped
    • 1 tablespoon tomato paste
    • 1 pinch salt and black pepper to taste

    Prep:10min  ›  Cook:2hr10min  ›  Ready in:2hr20min 

    1. Heat the olive oil in a saucepan over medium-high heat. Cook the onion, carrot, and celery in the hot oil until the tender and the onion has begun to brown around the edges, about 5 minutes. Stir in the beef and pork; continue cooking and stirring until the meat is brown and crumbled, about 5 minutes. Pour in the wine, bring to a boil, and cook until the wine has nearly evaporated. Add the chopped tomatoes, tomato paste, salt, and pepper. Reduce heat to medium-low, cover, and simmer 2 hours until the meat is very tender. Use a little water as needed if the sauce begins to look too dry.

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