Bring the heart of Tuscany into your kitchen with this Tuscan Ragù. Serve it with your favorite pasta—we recommend tagliatelle or pappardelle, as their wide ribbons catch every drop of the rich meat sauce. Pair the dish with our Keir Syrah, whose rustic elegance mirrors the ragù’s earthy depth. A true taste of Tuscany at your table. Buon appetito!
Rustic Tuscan Ragù
Ingredients
- Salt and black pepper
- Fresh herbs (parsley, celery, carrot)
- 1–2 onions
- 2 cloves garlic
- Olive oil
- 500 g (1 lb) minced meat (beef, veal, or pork, or a mix)
- Chicken livers or fresh sausages (skins removed)
- 1 glass dry red wine
- 2 jars peeled tomatoes, lightly crushed or pulsed
- Bay leaves
Method
- Prepare the base.
Wash the herbs and chop them together with the onions and garlic. Traditionally this is done by hand, but a food processor can be used if you are short on time. - Make the soffritto.
In a large heavy-bottomed pot, heat a generous splash of olive oil over medium heat. Add the herb mixture and cook until fragrant and lightly golden. - Brown the meat.
Mix the minced meat with the livers or sausages. Add the mixture to the pot in small handfuls, stirring constantly so it doesn’t stick. Cook over high heat until the meat is well browned—this step is essential for a rich ragù. - Deglaze with wine.
Pour in the wine a little at a time, stirring well. Let it simmer until the alcohol has evaporated and the pot smells sweet rather than sharp. Season lightly with salt and pepper. - Add the tomatoes.
Stir in the crushed peeled tomatoes, adding them gradually. Rinse out the jars with a little water and add this liquid as well. Slip in the bay leaves. - Simmer.
Let the sauce cook uncovered over medium heat for about 30 minutes, stirring occasionally, until it begins to thicken. Then reduce the heat to low, cover the pot, and let it simmer gently for at least 2 hours. The longer it cooks, the deeper the flavor. - Finish and taste.
Before serving, taste and adjust the seasoning with salt and pepper. The ragù should be thick, rich, and deeply flavored. - Serve.
Serve the ragù with your favorite pasta – we recommend tagliatelle or pappardelle.
Come cook with us at Tua Rita!
If you’d like to learn this Tuscan Ragù recipe in person—along with fresh pasta and many other Tuscan specialties—join us for a hands-on cooking lesson at Tua Rita! Our chef will guide you through the rich traditions of Italian cuisine and teach you how to prepare some of our favorite recipes. Book your experience here or contact us directly at hospitality@tuarita.it for more details.
