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Tuscan Style Meat Sauce (Ragu Toscano)

By: 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!"

Rate/Review | Read Reviews (2)

Prep Time:
20 Min

Cook Time:
2 Hrs 20 Min

Ready In:
2 Hrs 40 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 4 servings

Ingredients

2 tablespoons extra-virgin olive oil
1 onion, minced
1 large carrot, minced
1 large stalk celery, minced
4 ounces ground beef
4 ounces ground pork
1/2 cup red wine vinegar
1 pound tomatoes, peeled and chopped
1 tablespoon tomato paste
salt and black pepper to taste

Directions

Heat the olive oil in a saucepan over medium-high heat. Cook the onion, carrot, and celery in the hot oil until the tender and the onion has begun to brown around the edges, about 5 minutes. 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. Add the chopped tomatoes, tomato paste, salt, and pepper. Reduce heat to medium-low, cover, and simmer 2 hours until the meat is very tender. Use a little water as needed if the sauce begins to look too dry.