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Tuscan Style Meat Sauce (Ragu Toscano)

Tuscan Style Meat Sauce (Ragu Toscano)

  • Prep

    30 m
  • Cook

    2 h 20 m
  • Ready In

    2 h 50 m
Kristin

Kristin

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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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

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  • Calories:
  • 250 kcal
  • 12%
  • Fat:
  • 14.5 g
  • 22%
  • Carbs:
  • 13.5g
  • 4%
  • Protein:
  • 11.8 g
  • 24%
  • Cholesterol:
  • 35 mg
  • 12%
  • Sodium:
  • 194 mg
  • 8%

Based on a 2,000 calorie diet

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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.
  5. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Leonda58
14

Leonda58

9/21/2009

I followed the recipe exactly and our family really enjoyed it. Would like to try it with some garlic and fresh basil next time.

Lizthecook
11

Lizthecook

3/12/2010

It came out a little too vinegary for my taste. If I made it again, I'd probably use red wine instead of red wine vinegar. Also, a tip, mince all the veggies in a food processor the night before you cook, to ease up on the prep time.

Wyattdogster
1

Wyattdogster

8/6/2012

In the end, we liked this sauce but it needed a little help. Because of the confusion in the ingredients I had to make some changes. The ingredients call for red wine vinegar, but the directions say to add the red wine. Hmm, I chose to go with the vinegar but used half the amount. I was worried about the acidity of the tomatoes and the vinegar so I added two large bay leaves at the start of the simmering time. After an hour of simmering, I tasted and the sauce needed a boost so I added 2 cloves of minced garlic. With these few changes, it was an excellent sauce. I do wonder what the submitter intended..vinegar or wine?

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