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Savory Beef and Pork Ragu

Featured in Simple Sauces That Make Meals Better.

This tasty Italian ragu mixes ground beef and pork sausage for a wonderfully deep flavor. It starts with a base of soffritto (onions, celery, carrots) and a hint of garlic and rosemary, cooked until soft. The meats are cooked together, deglazed with a good red wine for that touch of complexity, then combined with crushed and diced tomatoes. To bring it all together, it simmers on low heat for hours, making it rich and comforting. Try it with pasta or creamy polenta – it’s an absolute treat. The quality of ingredients and patience during cooking are the real keys here.
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Emily Watson
Updated on Mon, 10 Mar 2025 03:24:17 GMT
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Rustic Ragu Dish | thefamilycooks.com

A classic Tuscan Ragu brings together carefully selected ingredients to create a rich, flavorful meat sauce that honors authentic Italian cooking traditions. This hearty sauce combines ground meats, aromatic vegetables, and herbs into a versatile dish perfect for pasta, polenta or other Italian specialties.

The secret to an exceptional ragu lies in proper technique, quality ingredients, and the patience to let flavors develop slowly over gentle heat.

Key Ingredients

  • Ground meat: A mix of beef and pork
  • Mirepoix: Carrots, celery, onions
  • Tomatoes: Crushed San Marzano variety
  • Dry red wine: Medium-bodied Italian preferred
  • Fresh herbs: Bay leaves, thyme, rosemary
  • Extra virgin olive oil: High quality Italian
  • Aromatics: Fresh garlic, black pepper

Preparation Method

Vegetable Base:
Finely dice vegetables. Sauté gently in olive oil until soft. Season with salt.
Meat Preparation:
Brown meats thoroughly in batches. Create flavorful fond. Remove excess fat.
Wine Addition:
Deglaze with wine. Reduce until nearly evaporated. Scrape pan bottom.
Sauce Development:
Add tomatoes and herbs. Adjust seasoning. Maintain gentle simmer.
Final Cooking:
Simmer slowly. Stir occasionally. Adjust thickness as needed.
Tuscan Ragu Pin it
Tuscan Ragu | thefamilycooks.com

This recipe reflects traditional Tuscan cooking methods, passed down through generations of Italian home cooks.

Heat Control

Proper temperature control is essential throughout cooking. Maintain a gentle simmer with occasional bubbles breaking the surface. Adjust heat as needed to prevent scorching while ensuring proper reduction.

Storage Guidelines

Store cooled ragu in airtight containers. Keeps 3-4 days refrigerated or up to 6 months frozen. Flavors often improve after 24 hours of resting.

Serving Options

Traditionally paired with wide pasta like pappardelle or tagliatelle. Also excellent with tube pasta, fresh gnocchi, or creamy polenta. Top with freshly grated aged Parmigiano-Reggiano.

Variations

Consider adding diced pancetta for extra depth, porcini mushrooms for earthiness, or a splash of cream for richness. Each variation maintains the sauce's rustic character while offering subtle flavor differences.

Wine Selection

Choose medium-bodied Italian reds like Chianti Classico or Sangiovese. These wines complement the sauce without overwhelming its nuanced flavors.

Cooking Equipment

Use a heavy-bottomed enameled Dutch oven or similar pot. The even heat distribution and moisture-sealing lid are crucial for proper sauce development.

Tuscan Ragu Pin it
Tuscan Ragu | thefamilycooks.com

A well-made Tuscan ragu showcases the beauty of Italian cooking - simple ingredients transformed through proper technique and patience into something truly exceptional.

Frequently Asked Questions

→ Which red wine should I pick?
Go for a dry red wine you’d drink – skip the cooking wines. For example, Chianti or Sangiovese works great.
→ Can this be made ahead of time?
Absolutely! It tastes even better after resting for a day or two. Keep it in the fridge for up to 4 days.
→ Why mix beef and pork?
The combo gives the sauce a richer and more layered taste. The fat and seasonings in the pork complement the beef beautifully.
→ Can I freeze this ragu?
Definitely! It keeps well in an airtight container for up to 3 months.
→ What kind of pasta pairs best with this sauce?
Wide ribbons like tagliatelle or pappardelle are perfect because they hold the sauce really well.

Beef Pork Sauce

This bold Italian-style meat sauce combines ground pork and beef, red wine, tomatoes, and fragrant vegetables – all simmered slowly for a rich, hearty meal. Ideal for topping pasta or spooning over polenta.

Prep Time
~
Cook Time
110 Minutes
Total Time
110 Minutes

Category: Sauces & Marinades

Difficulty: Intermediate

Cuisine: Italian

Yield: ~

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

Ingredients

→ Base

01 A couple tablespoons of olive oil
02 2 pounds of ground beef
03 1 pound of pork sausage (remove casing)

→ Vegetables & Aromatics

04 1 diced onion
05 2 chopped celery stalks
06 2 carrots, finely chopped
07 2–3 cloves of garlic
08 A sprig of rosemary (just the leaves)

→ Liquids & Tomatoes

09 1 cup (250ml) of dry red wine
10 400g (14oz) canned diced tomatoes
11 17.5oz (500ml) of crushed tomatoes or tomato passata
12 Three tablespoons of tomato paste

→ Seasonings

13 Salt as needed
14 Half a teaspoon of black pepper

Instructions

Step 01

Warm some olive oil in a large skillet. Cook the onion, carrot, celery, garlic, and rosemary slowly for 10 minutes, stirring often so they don’t brown.

Step 02

Toss in the ground beef and sausage. Break it all up with your cooking spoon and cook until no pink remains.

Step 03

Pour in the red wine and let it bubble away over medium heat for about 10 minutes.

Step 04

Add the diced tomatoes, crushed tomatoes, tomato paste, along with some salt and pepper. Let it come to a simmer, then cover and cook on low for around an hour and a half, stirring every so often.

Notes

  1. If the sauce thickens too much, add a splash of water.
  2. The sauce should be rich and packed with meat.
  3. Pick a drinkable dry red wine, not one labeled as cooking wine.

Tools You'll Need

  • A big pan with deep sides or a Dutch oven
  • A lid
  • A spatula or wooden spoon

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