Sun-drenched Tuscan Ragu With Olive And Basil Undertones

With ground beef, pork sausage, and a soffrito base, this Tuscan Ragu recipe transforms pasta night into a luxuriously rich Italian feast.

TUSCAN RAGU RECIPE

Enjoy the rich flavours of Italy with this classic Tuscan Ragu, a hearty, meaty sauce that's perfect with your favourite pasta. Featuring a robust mix of ground beef and pork sausage, complemented by the classic soffritto and seasoned with authentic herbs, this ragu promises a burst of deep, rich flavours. Perfectly paired with pappardelle or your pasta of choice, this sauce is slow-cooked to develop complexity.

INGREDIENTS

• 1-2 tablespoon olive oil
• 1 onion chopped
• 2 ribs celery diced
• 2 carrots chopped
• 2-3 cloves garlic
• 1 sprig of rosemary leaves only
• 2 lbs beef mince (ground beef)
• 1 lb good quality pork sausage casing removed
• 250ml/1 cup dry red wine anything you like but not cooking wine
• 400g/14oz canned chopped tomatoes
• 500ml/17.5 oz tomato passata or crushed tomatoes
• 3 tablespoon tomato paste
• salt to taste
• ½ teaspoon black pepper

Instructions

• Begin by preparing the soffritto. Sauté finely chopped onion, carrot, and celery in olive oil for at least 10 minutes, until they're softened and fragrant. This step is crucial for developing the sauce's depth of flavor.
• Add in the ground beef and pork sausage, breaking it up and browning it until no pink remains.
• Pour in a generous amount of red wine to deglaze the pan, scraping up the tasty bits from the bottom. If preferred, beef stock can be substituted.
• Incorporate your chosen herbs and season the sauce with salt and pepper. Simmer on low heat for at least 1.5 hours, allowing the flavors to meld and intensify. The longer it simmers, the better it tastes.
• Serve over pici or pappardelle pasta for an authentic Tuscan experience.

Serving Suggestion

• Tuscan Panzanella Salad
• Mushroom Crostini

Tips and Tricks

• Use a decent quality sausage to ensure the richness and depth of your ragu's flavor.
• If you prefer a specific taste, rosemary goes well with pork while basil pairs well with beef.
• Choose the herb that you like best, or that complements your choice of meat.
• You can freeze half the ragu if not serving a large group. Store it in an airtight, freezer-safe container for up to 6 months.