Description

Tuscan Ragu

Transport yourself to the rolling hills of Tuscany with this rich, meaty ragu. This recipe is all about tradition, patience, and hearty Italian flavors. With a base of beef and pork sausage, and a soffritto of onion, carrot, and celery, it’s the kind of dish that brings out the best of Tuscany. Slow-cooked to perfection with a splash of red wine and fresh herbs, it’s a comforting meal that pairs beautifully with pappardelle pasta or traditional hand-rolled pici.

1-2 tbsp olive oil
1 onion, chopped
2 ribs celery, diced
2 carrots, chopped
2-3 cloves garlic
1 sprig rosemary (leaves only)
2 lbs ground beef
1 lb pork sausage (casing removed)
250ml dry red wine
400g canned chopped tomatoes
500ml tomato passata
3 tbsp tomato paste
Salt and pepper to taste

Directions:
1. In a large pan, heat olive oil. Add onion, celery, carrots, garlic, and rosemary. Cook for 10 minutes.
2. Add beef and sausage, browning until no longer pink.
3. Pour in wine and simmer for 10 minutes. Add tomatoes, tomato paste, salt, and pepper. Simmer for 1.5 hours.

Prep Time: 2 hours 20 mins
Kcal: 338