Traditional Tuscan ragu is a rich and hearty meat sauce made with a blend of minced beef and pork. The ragu is slow-cooked to perfection with tomatoes, red wine, and a medley of vegetables such as onions, carrots, and celery. The sauce is enhanced with garlic and bay leaves, developing deep, complex flavours. Often served with pappardelle, this traditional ragu showcases the region's commitment to simple yet flavourful cuisine, making it a beloved staple in Italian households.
Serves: 4 people
Cooking time: 190 minutes
Ingredients:
500g Minced beef 500 g
250g Minced pork meat (very fatty)
500g Tomato passata
50g Celery
50g Onions
50g Carrots
250ml Red Wine
2 Bay leaves
Extra virgin olive oil
Salt
Ground black pepper to taste
Method:
To prepare the ragù sauce, start by finely chopping the celery, peeling and trimming the carrots and peeling the onions.
Then pour a glug of olive oil into a large saucepan and add the chopped mixture. Fry for about ten minutes over a gentle heat while stirring, from time to time, until softened.
Once the time has passed, the soffritto should be withered and the bottom of the pan should be dry. Add both minced meats and season to taste. (At this point, I usually add 2 bay leaves to give flavour)
These should also brown slowly, stirring occasionally. Initially, all the juices will come out. Once the meat is nice and brown, you can add the red wine which will help the meat from cooking further.
As soon as the alcohol has evaporated, add the tomato passata.
Stir and leave to cook over medium-low (more low than medium!) heat for about 3 hours. At the end of cooking, the result should be a dense sauce packed full of flavours.
