Description
Rich in tomato, magnificently meaty and the perfect pasta partner, create your own ragu sauce with this authentic recipe.
Ingredients
Scale
- 1–2 tbsp olive oil
- 1 onion, chopped
- 2 ribs celery, diced
- 2 carrots, chopped
- 2–3 cloves garlic
- 1 sprig rosemary, leaves only
- 900g beef mince
- 450g beef sausage, casing removed
- 250ml beef stock
- 400g canned chopped tomatoes
- 500ml tomato passata or crushed tomatoes
- 3 tbsp tomato paste
- salt to taste
- 1/2 tsp black pepper
Instructions
- Step 1: Heat 1 tbsp of olive oil in a large and deep frying pan or a Dutch Oven, then add diced onions, carrots, celery, minced garlic and chopped rosemary leaves and cook on low heat for 10 minutes without colouring the vegetables.
- Step 2: Add ground beef and beef sausages, break them up with a spatula and brown until the meat is no longer pink inside while stirring.
- Step 3: Pour in the beef stock and cook for about 10 minutes over medium heat.
- Step 4: Pour in both types of canned tomatoes and tomato paste with a pinch of salt and pepper.
- Step 5: Allow the sauce to come to a simmer, then lower the heat and cover with a lid, and cook the ragu for 1.5 hours over low heat.
- Step 6: Stir occasionally to prevent burning; if the sauce gets too thick, add a splash of water and continue cooking.
- Step 7: Taste and add more salt if needed.
Notes
Sauté the soffritto (onion, carrot, celery) for at least 10 minutes to develop a rich base. This sauce pairs perfectly with pici or pappardelle pasta. Store leftovers in an airtight container in the freezer for up to 6 months.
- Prep Time: 20 minutes
- Cook Time: 120 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 338 kcal
- Sugar: 5 g
- Sodium: 706 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.4 g
- Carbohydrates: 11 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 89 mg
Keywords: Tuscan ragu, Italian meat sauce, beef ragu, slow cooked sauce, pasta sauce