Tuscan Ragu
Rich in tomato, magnificently meaty and the perfect pasta partner, create your own ragu sauce with this authentic recipe.
Servings: 10
Equipment
- This is an affiliate link.Cast iron Dutch oven
Ingredients
- 1-2 tbsp This is an affiliate link.olive oil
- 1 onion chopped
- 2 ribs celery diced
- 2 carrots chopped
- 2-3 cloves garlic
- 1 sprig rosemary leaves only
- 900g / 2lbs beef mince (ground beef)
- 450g / 1lb good quality pork sausage casing removed
- 250ml / 1 cup dry red wine anything you like but not cooking wine
- 400g / 14oz This is an affiliate link.canned chopped tomatoes
- 500ml / 17½ oz tomato passata or crushed tomatoes
- 3 tbsp tomato paste
- salt to taste
- 1/2 tsp black pepper
Instructions
- In a large and deep frying pan or a Dutch Oven heat 1 tbsp of olive oil, then add diced onions, carrots, celery, minced garlic and chopped rosemary leaves and cook on low heat for 10 minutes without colouring the vegetables. Then add ground beef, sausages, break up the beef and sausages with a spatula and brown it until the meat is no longer pink inside while stirring the whole time.
- Pour in the red wine and cook for about 10 minutes over medium heat, then pour in both types of canned tomatoes and tomato paste with a pinch of salt and pepper. Allow the sauce to come to a simmer, then lower the heat and cover with a lid, cook the ragu for 1.5 hours over low heat. Stir it once in a while, so it doesn't burn. If it gets a bit too thick, add a splash of water and continue cooking. At the end you should have a thick and very meaty sauce. Tastes it and add more salt if needed.
Video
Nutrition
Calories: 338kcal | Carbohydrates: 11g | Protein: 28g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.4g | Cholesterol: 89mg | Sodium: 706mg | Potassium: 862mg | Fiber: 2g | Sugar: 5g | Vitamin A: 2499IU | Vitamin C: 13mg | Calcium: 47mg | Iron: 4mg