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Classic Beef and Pork Ragu

Featured in Family Dinner Ideas.

This authentic Italian ragu combines both ground beef and pork sausage for incredible depth of flavor. The sauce begins with a soffritto of finely diced onions, carrots, celery, and aromatics like garlic and fresh rosemary, slowly cooked until tender. The meats are then browned together before being deglazed with good quality red wine, which adds complexity to the final sauce. A combination of chopped and crushed tomatoes creates the perfect texture, while a long, gentle simmer allows all the flavors to meld and develop. The result is a rich, meaty sauce that's both luxurious and comforting - perfect for coating pasta or serving over creamy polenta. The key to its superior flavor lies in the quality ingredients and patient cooking method.
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Updated on Tue, 14 Jan 2025 16:43:10 GMT
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Tuscan Ragu Pin it
Tuscan Ragu | quickierecipe.com

This authentic Tuscan Ragu transforms simple ingredients into a rich, hearty sauce that captures the essence of Italian home cooking. With its perfect balance of meat, vegetables, and aromatic herbs, this classic sauce creates a meal that's both comforting and elegant.

Through years of perfecting this traditional recipe, I've learned that patience is the key to developing those deep, complex flavors that make a true Italian ragu special.

Essential Ingredients Selection

  • Ground beef: Choose 80/20 for best flavor
  • Italian sausage: Fresh, high-quality makes a difference
  • Soffritto vegetables: Fresh, uniformly chopped
  • Red wine: Good enough to drink
  • Tomato passata: San Marzano if possible
  • Fresh rosemary: Adds authentic Tuscan flavor
  • Quality olive oil: Extra virgin for best results

Detailed Step-by-Step Instructions

Soffritto Preparation:
Dice vegetables uniformly. Heat oil gently. Cook slowly until tender. Don't brown vegetables. Build flavor foundation.
Meat Browning:
Break meat into small pieces. Brown in batches if needed. Develop fond on pan bottom. Cook until no pink remains. Season each layer.
Wine Integration:
Add wine to hot pan. Scrape up brown bits. Reduce by half. Let alcohol cook off. Maintain gentle simmer.
Sauce Building:
Add tomatoes gradually. Incorporate paste thoroughly. Season thoughtfully. Watch consistency. Stir occasionally.
Final Simmering:
Keep heat very low. Check periodically. Adjust thickness. Taste and season. Let flavors meld.
Tuscan Ragu Pin it
Tuscan Ragu | quickierecipe.com

This recipe comes from my time spent cooking with an Italian grandmother in Tuscany, where I learned the importance of patience in sauce-making.

Temperature Management

Through countless batches, I've learned that maintaining a gentle simmer is crucial. Too high heat can scorch the sauce, while too low won't develop proper flavor. I keep the heat just high enough to see occasional bubbles break the surface, adjusting as needed throughout cooking.

Storage Strategy

This ragu actually improves after a day in the refrigerator as flavors continue to develop. I often make a double batch, portioning it into containers for freezing. When properly stored, it keeps its flavor beautifully for up to six months.

Serving Suggestions

While traditionally served with pappardelle, this ragu is versatile. I love it with rigatoni, which catches the sauce in its ridges, or over creamy polenta for a gluten-free option. Fresh grated Parmigiano-Reggiano and a drizzle of good olive oil finish it perfectly.

Customization Options

Over time, I've experimented with different variations. Adding pancetta to the soffritto brings extra depth, while a splash of heavy cream at the end creates a richer sauce. For special occasions, I sometimes include wild mushrooms.

Pairing Tips

The same type of red wine used in cooking makes an excellent pairing. I particularly enjoy this ragu with a Chianti Classico or Sangiovese, which complement the rich flavors without overwhelming them.

Equipment Notes

A heavy-bottomed Dutch oven works best for this sauce, providing even heat distribution and preventing scorching. The tight-fitting lid helps maintain proper moisture during the long simmer.

Tuscan Ragu Pin it
Tuscan Ragu | quickierecipe.com

This Tuscan Ragu has become my go-to recipe for both family dinners and entertaining. The combination of quality ingredients and slow cooking creates something truly special that transports you straight to the Italian countryside. Each time I make it, I'm reminded that some recipes are worth taking the time to prepare properly.

Frequently Asked Questions

→ What type of red wine works best?
Any dry red wine you'd enjoy drinking works well - avoid cooking wine. Chianti or Sangiovese are traditional choices.
→ Can I make this ahead of time?
Yes, the flavor actually improves after a day or two. Store in the refrigerator for up to 4 days.
→ Why use both beef and pork?
The combination provides more complex flavor - beef adds richness while pork sausage adds fat and seasoning.
→ Can I freeze this sauce?
Yes, it freezes beautifully for up to 3 months in an airtight container.
→ What's the best pasta to serve with ragu?
Wide pasta like pappardelle or tagliatelle works best, as the sauce clings well to these shapes.

Classic Beef and Pork Ragu

A rich and savory Italian meat sauce made with ground beef and pork sausage, slowly simmered with red wine, tomatoes, and aromatic vegetables for deep, complex flavor. Perfect over pasta or polenta.

Prep Time
~
Cook Time
110 Minutes
Total Time
110 Minutes
By: Meryem

Category: Main Dishes

Difficulty: Intermediate

Cuisine: Italian

Yield: ~

Dietary: Low-Carb, Gluten-Free, Dairy-Free

Ingredients

→ Base

01 Olive oil (1-2 tablespoons)
02 Ground beef (2 pounds)
03 Pork sausage, casing removed (1 pound)

→ Vegetables & Aromatics

04 Onion (1, chopped)
05 Celery ribs (2, diced)
06 Carrots (2, chopped)
07 Garlic cloves (2-3)
08 Fresh rosemary (1 sprig, leaves only)

→ Liquids & Tomatoes

09 Dry red wine (1 cup/250ml)
10 Canned chopped tomatoes (14oz/400g)
11 Tomato passata or crushed tomatoes (17.5oz/500ml)
12 Tomato paste (3 tablespoons)

→ Seasonings

13 Salt to taste
14 Black pepper (½ teaspoon)

Instructions

Step 01

Heat olive oil in large pan, cook onions, carrots, celery, garlic, and rosemary on low for 10 minutes without browning

Step 02

Add ground beef and sausage, breaking up with spatula, and cook until no longer pink

Step 03

Pour in red wine and cook for 10 minutes over medium heat

Step 04

Add tomatoes, tomato paste, salt, and pepper. Bring to simmer, cover, and cook on low for 1.5 hours, stirring occasionally

Notes

  1. Add water if sauce becomes too thick
  2. Final result should be thick and very meaty
  3. Use any dry red wine except cooking wine

Tools You'll Need

  • Large deep frying pan or Dutch oven
  • Lid
  • Spatula

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 338
  • Total Fat: 18 g
  • Total Carbohydrate: 11 g
  • Protein: 28 g