Tuscan ragù
5 from 1 vote

Tuscan ragù

This is the Tuscan version of a ragù, made with ground beef and ground pork, red wine and tomato sauce. 
Course Sauce
Cuisine Tuscan
Keyword beef, meat, pork, ragù, tomato
Prep Time 10 minutes
Cook Time 3 hours
Total Time 3 hours 10 minutes


  • 1 red onion
  • 2 carrots
  • 3 stalks of celery
  • 1 small bunch of parsley
  • 4 tablespoons of extra virgin olive oil
  • 300 g (2/3 lb) of minced pork meat
  • 500 g (1 1/8 lb) of minced beef meat
  • salt
  • Freshly ground black pepper
  • 200 ml (3/4 cup) of red wine
  • 1,5 l (6 1/3 cup) of tomato purée
  • 2 tablespoons of tomato paste


  • Finely chop the carrots, celery, parsley and onion. Use a good sharp knife, and reduce the vegetables in a fine mince. We call this battuto in Italy, while the French call it mirepoix. If you prefer to use a food processor - even my grandma has abandoned her cutting board and mezzaluna for a vegetable chopper - do it in several times. First chop the celery, parsley and carrot, then the onion, just enough to finely shred it. Careful not to reduce the onion in a mush.
  • Cover the bottom of a pot with extra virgin olive oil. Add the finely chopped vegetables. Add also a generous pinch of salt: this will help you to cook the vegetables without burning them, as the salt will extract the moisture from the vegetables.
  • Cook over a low heat for about ten minutes, stirring often. The battuto will be happily sizzling, do not burn it or darken it too much. Now that the battuto is stir fried in the olive oil, we call it a soffritto.
  • Move the pot over medium heat and add the ground beef and pork. Stir with a wooden spoon to break the meat into smaller pieces and mix it into the soffritto. Stir continuously and scrape the ground meat from the bottom and the sides of the pot with a wooden spoon. It will take at least 20 minutes to get to the right cooking point. The meat will release some liquid, so brown it until the liquid has been completely absorbed, and the meat is nicely browned. Now season with salt and pepper.
  • Now add the red wine gradually, and reduce it: pour the red wine in at least three times, reducing it completely before pouring more. Doing this, the wine will flavour the meat, without boiling it.
  • Now add the tomato purée and the tomato paste, stirring thoroughly. The ragù will begin to mutter. Cover the pot, and simmer slowly.
  • Stir from time to time, cooking it for at least an hour and a half, even two hours. The ragù will be ready when you will notice on the surface of the meat sauce puddles of olive oil, now red for the long cooking with the tomato sauce. Keep cooking until you do spot them.
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