Skip to main content New<> this month
Get the Allrecipes magazine

Tuscan Style Meat Sauce (Ragu Toscano)

Rated as 4.25 out of 5 Stars
1

"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!"
Added to shopping list. Go to shopping list.

Ingredients

2 h 50 m servings 250
Original recipe yields 4 servings

Directions

{{model.addEditText}} Print
  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.

Nutrition Facts


Per Serving: 250 calories; 14.5 13.5 11.8 35 97 Full nutrition

Explore more

Reviews

Read all reviews 4
Most helpful
Most positive
Least positive
Newest

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...