Tuscan Style Meat Sauce (Ragu Toscano)

Tuscan Style Meat Sauce (Ragu Toscano)

Made  times
Kristin 0

"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!"
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


2 h 50 m servings 250 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • 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

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  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.


Most helpful
Most positive
Least positive

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

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...

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...

I have made this recipe several times now and am finally rating it. It is an excellent sauce you can add other spices or herbs depending on what your using it for I myself added garlic and Itali...

Other stories that may interest you