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Tuscan Ragu – A Rich & Hearty Beef Ragu Recipe

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If you’re craving a deeply rich, slow-simmered Italian meat sauce, this Tuscan Ragu is the perfect dish! 🍝🍷 Made with tender ground beef, tomatoes, red wine, and aromatic vegetables, this ragu is thick, flavorful, and perfect for coating pasta.

Unlike the more famous Bolognese, which uses milk for a creamy texture, Tuscan Ragu is a meat-forward, rustic sauce that develops deep, savory flavors with time. Pair it with pappardelle, tagliatelle, or polenta for a true Italian comfort meal.

Ingredients for Traditional Tuscan Beef Ragu

This authentic Italian meat sauce is made with simple, fresh ingredients that develop incredible depth of flavor as they cook.

Main Ingredients

  • 1 Β½ lbs (680g) ground beef (85% lean works best)
  • 2 tablespoons olive oil
  • 1 small onion, finely chopped
  • 2 carrots, finely chopped
  • 2 celery stalks, finely chopped
  • 3 cloves garlic, minced
  • Β½ teaspoon red pepper flakes (optional, for a little heat)
  • Β½ cup (125ml) dry red wine (Chianti or Sangiovese for authentic Tuscan flavor)
  • 1 can (28 oz / 800g) crushed San Marzano tomatoes
  • 1 tablespoon tomato paste
  • 1 teaspoon salt
  • Β½ teaspoon black pepper
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • Β½ cup (125ml) beef broth (or more as needed)
  • Β½ cup (125ml) whole milk (optional, for a smoother sauce)
  • ΒΌ cup chopped fresh basil or parsley, for garnish

For Serving

  • 1 lb (450g) pappardelle pasta, cooked al dente
  • Freshly grated Parmesan cheese

How to Make Tuscan Ragu

This slow-simmered beef ragu develops deep, rich flavors with time. Here’s how to make it:

Step 1: SautΓ© the Aromatics

  1. Heat olive oil in a large, heavy-bottomed pot over medium heat.
  2. Add onion, carrots, and celery (this is called a soffritto). Cook for 5–7 minutes, stirring occasionally, until softened.
  3. Add garlic and red pepper flakes (if using) and cook for 30 seconds until fragrant.

Step 2: Brown the Beef

  1. Add ground beef and cook for 5–7 minutes, breaking it up with a wooden spoon, until browned.
  2. Stir in tomato paste and cook for another 2 minutes to deepen the flavor.

Step 3: Deglaze with Wine

  1. Pour in red wine and scrape up any browned bits from the bottom of the pot. Let it simmer for 2–3 minutes until slightly reduced.

Step 4: Simmer the Ragu

  1. Stir in crushed tomatoes, beef broth, salt, pepper, oregano, thyme, and bay leaf.
  2. Bring to a simmer, then reduce heat to low. Cover partially and let it simmer for 1.5 to 2 hours, stirring occasionally.
  3. If the sauce thickens too much, add a little more beef broth.

Step 5: Finish the Sauce

  1. Stir in whole milk (optional, but adds silkiness) and simmer for 10 more minutes.
  2. Remove the bay leaf, taste, and adjust seasoning if needed.

Step 6: Serve & Enjoy!

  1. Toss the ragu with cooked pappardelle pasta or serve over polenta.
  2. Garnish with fresh basil and Parmesan cheese. Serve hot!

Servings & Timing

  • Servings: 6
  • Prep Time: 15 minutes
  • Cook Time: 2 hours
  • Total Time: 2 hours 15 minutes

Recipe Variations & Substitutions

Want a Leaner Option?

  • Use ground turkey or chicken instead of beef for a lighter version.

No Wine? No Problem!

  • Replace wine with extra beef broth and a splash of balsamic vinegar for depth.

Make it Dairy-Free

  • Skip the milk and use extra broth or almond milk.

Storage & Reheating Instructions

Storing Leftovers

  • Store in an airtight container in the fridge for up to 4 days.

Reheating

  • Stovetop: Heat over medium-low, stirring occasionally. Add a little broth if needed.
  • Microwave: Heat in 30-second intervals, stirring in between.

Can You Freeze It?

  • Yes! Freeze in an airtight container for up to 3 months. Thaw overnight in the fridge before reheating.

10 Frequently Asked Questions (FAQs)

1. What pasta works best for this ragu?

Pappardelle is the most traditional, but tagliatelle, fettuccine, or rigatoni work well too.

2. Can I use fresh tomatoes instead of canned?

Yes! Use 2 lbs (900g) of fresh Roma tomatoes, peeled and blended.

3. Can I make this in a slow cooker?

Yes! Brown the beef and aromatics first, then cook on LOW for 6–8 hours or HIGH for 4 hours.

4. Is this dish very spicy?

No, but you can add extra red pepper flakes for a little kick!

5. Can I make this ahead of time?

Yes! The flavors get even better after a day in the fridge.

6. What wine pairs well with this dish?

A bold red wine like Chianti, Sangiovese, or Cabernet Sauvignon. 🍷

7. What side dishes go well with ragu?

  • Garlic bread πŸ₯–
  • A crisp green salad πŸ₯—
  • Roasted vegetables πŸ₯¦

8. Can I cook this in the Instant Pot?

Yes! SautΓ© the beef, then pressure cook on HIGH for 30 minutes, followed by a natural release.

9. How do I thicken the sauce?

Let it simmer uncovered for 10–15 minutes, or add extra Parmesan cheese.

10. Can I add more veggies?

Absolutely! Try adding mushrooms, bell peppers, or zucchini.

Conclusion

This Tuscan Ragu is the ultimate hearty, comforting Italian dish. With rich, slow-cooked flavors, it’s perfect for a cozy dinner and tastes even better the next day! Whether you serve it over pappardelle, polenta, or crusty bread, this dish is pure Italian comfort food at its best.

πŸ”₯ Craving more Italian recipes? Check out Homemade Pasta Dough or Classic Italian Meatballs for more delicious inspiration!

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