Tuscan Ragu
Calgary Food Blogger
Tuscan Ragout

This recipe is straight from Italy. A friend of mine went to some cooking courses there and she taught me this one when she got home. I obviously liked it – a lot. The secret to this recipe is time. When you first add in all of the liquid ingredients it seems like your are making a soup, but once it simmers for 2 hours all of the flavours combine to make a rich and hearty meat sauce. This also makes a great freezer meal. Freeze the meat sauce in individual portions (or enough for 2 people), for a quick & easy weeknight meal.

Tuscan Ragu

Prep time: 15 minutes
Cook time: 2 hours, 15 minutes
Total time: 2 hours, 30 minutes
Yield: Serves 8

INGREDIENTS

For the Ragout

  • 2 tbsp. olive oil
  • ½ cup diced celery
  • ½ cup diced carrots
  • ½ cup diced yellow onion
  • 2 cloves garlic, minced
  • 100g Italian sausage (casings removed)
  • 300g ground pork
  • 400g extra lean ground beef
  • 1 cup red wine
  • 1 tbsp. flour
  • 28oz can whole tomatoes
  • 15oz can crushed tomatoes
  • 2 tbsp. tomato paste
  • 4 cups low sodium beef broth
  • 1 bay leaf
  • Pinch of nutmeg
  • Salt and pepper to taste

For Serving

  • Cooked pasta of your choice (or zucchini noodles)
  • Shaved Parmesan cheese
  • Fresh basil

DIRECTIONS

Heat the oil in large saucepan over medium heat. Add in celery, carrots and onions and sauté until lightly browned. Add in garlic and sauté for 1-2 minutes, until fragrant. Add the sausage, ground pork and ground beef and cook until no longer pink, breaking it up with a wooden spoon during the cooking process. Pour in red wine and let it reduce.

Sprinkle the flour over the meat, stir, then continue to stir in whole tomatoes, crushed tomatoes, tomato paste and beef broth. Add in nutmeg and bay leaf and reduce to a simmer.

Let it simmer, uncovered for 2 hours, stirring occasionally to break up the large pieces of tomato. Season with salt and pepper. Serve over your favorite pasta and top with Parmesan cheese and fresh basil. This recipe freezes very well! I usually make this and eat half and put the other half of the sauce in the freezer. Will keep in the freezer for up to 4 months.

Recipe Development