Tuscan Style Meat Sauce (Ragu Toscano) recipe

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Ingredients

2 tablespoons extra-virgin olive oil
1 onion, minced
1 large carrot, minced
1 large stalk celery, minced
4 ounces ground beef
4 ounces ground pork
½ cup red wine
1 pound tomatoes, peeled and chopped
1 tablespoon tomato paste
salt and black pepper to taste

Nutrition Info

250 calories
carbohydrate: 13.5 g
cholesterol: 35.5 mg
fat: 14.5 g
fiber: 3.2 g
protein: 11.8 g
saturatedFat: 3.8 g
servingSize: -
sodium: 96.9 mg
sugar: 7.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat the olive oil in a saucepan over medium-high heat.

  2. Cook the onion, carrot, and celery in the hot oil until the vegetables are tender and the onion has begun to brown around the edges, about 5 minutes.

  3. 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.

  4. Add the chopped tomatoes, tomato paste, salt, and pepper. Reduce heat to medium-low, partially cover the pan, and simmer 2 hours until the sauce is very thick. Use a little water as needed if the sauce begins to look too dry.

Recipe Yield

4 servings

Recipe Note

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

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