One of the most surprising things about this hearty meat ragù is its depth of flavor. Here, red onion, rather than yellow or white, is included in the “soffritto” – the trio of aromatics that creates the flavor-packed foundation for this dish. Although this may seem like a subtle distinction, it is one worth noting.
A well-balanced symphony of flavors
Caramelizing this “Holy Trinity” of red onions, carrots, and celery adds a rich, sweet note to the hint of heat from the spicy sausage and the earthy goodness of the porcini mushrooms. The end result is a well-balanced symphony of flavors that does not rely on additional herbs and spices.
What is Tuscan Meat Ragù
Tuscan Meat Ragù is a wintertime staple in Tuscan cuisine. It's a hearty dish made with beef, pork, lamb, and sometimes game meats, that is slow-cooked in red wine and tomatoes.
This Tuscan Meat Ragù recipe is different. The meats are lean beef, sweet Italian sausage, and spicy Italian sausage.
Tuscan Meat Ragù is traditionally served over thick slices of Tuscan bread, and it is often used as a filling for ravioli and tortellini. While Tuscan Meat Ragù can be enjoyed all year round, it is especially delicious on a cold winter day. So if you're looking for a comforting Tuscan dish to warm you up this winter, Tuscan Meat Ragù is a perfect choice.
Prep time: 15 minutes
Cook time: 75 min–90 minutes
- 2 T. extra virgin olive oil
- ½ large red onion, finely chopped
- 2 carrots, finely chopped
- 2 stalks of celery, finely chopped
½ oz. dried porcini mushrooms reconstituted according to package directions and chopped
- ⅓ lb. bulk spicy Italian sausage
- ⅓ lb. bulk sweet Italian sausage
- 1 lb. lean ground beef (80%)
- ½ c. dry red wine
- 1 14.5-oz. can Italian plum tomatoes, undrained
- Sea salt and black pepper, to taste
Liquid from reconstituting porcini mushrooms
- Heat olive oil in a 5 or 6-quart Dutch oven over medium-high heat. Add red onion, carrots, and celery and cook, stirring frequently, until the vegetables are tender and nicely caramelized, approximately 8-10 minutes.
- Add the chopped porcini mushrooms and sausage and cook until sausage is no longer pink inside, stirring frequently while breaking the sausage into small pieces with a wooden spoon.
- Add the ground beef and cook until browned. When finished, carefully drain and discard any excess fat from the pot, if necessary.
- Add the wine and scrape up any brown bits from the bottom of the pan with a spatula or wooden spoon. Once the wine is reduced by half, add the tomatoes and the liquid from reconstituting the mushrooms. Stir to combine and season with salt and black pepper, to taste.
- Reduce heat to just below medium and continue cooking, stirring occasionally, for another 45-50 minutes. If sauce becomes too dry, add a little water while it cooks.
- Remove from heat and serve immediately on top of a bed of warm, creamy polenta or spoon on top of a grilled polenta wedges for a tasty appetizer.
if you're looking for a Tuscan Meat Ragù recipe that uses substitutes for the traditional ingredients, here are a few ideas to get you started. For the beef, you could try using ground turkey, lamb, or chicken. For the pork, ham or bacon would work well. And for the veal, you could use ground chicken or turkey. With a little creativity, you can easily create a Tuscan Meat Ragù that is just as delicious as the original.
Tuscan Meat Ragù can also be made with a variety of different vegetables, such as carrots, celery, and onions. Some recipes call for tomatoes, while others do not. The key to Tuscan Meat Ragù is that it is slow-cooked, allowing the flavors to meld together over time. This dish can be served on its own or over pasta, rice, or polenta.
Tuscan Meat Ragù is a hearty dish that is perfect for a winter meal. The combination of ground beef, pork, and Tuscan spices makes it a rich and flavorful dish. Leftovers can be stored in the fridge for up to four days. When reheating Tuscan Meat Ragù, be sure to cook it until it is piping hot throughout. Enjoy!
Top 5 tips
Tuscan Meat Ragù is a hearty and traditional Italian dish that is perfect for a winter meal. The rich and flavorful ragù is made with a variety of meats, tomatoes, and red wine, and it can be served over pasta or polenta. If you're looking to make a Tuscan Meat Ragù of your own, here are the top five tips to consider:
- Use a combination of meats - Tuscan Meat Ragù is traditionally made with pork, beef, and lamb. However, you can use whatever combination of meats you like. Just make sure that they are all ground or diced into small pieces.
- Use fresh tomatoes - This dish is all about tomatoes, so it's important to use fresh ones. If you can't find fresh tomatoes, you can use canned diced tomatoes instead.
- Don't skimp on the red wine - The red wine is key to the flavor of Tuscan Meat Ragù. Be sure to use a good quality red wine that you would also enjoy drinking.
- Simmer for hours - Tuscan Meat Ragù should be simmered for several hours in order to allow the flavors to develop fully. The longer you simmer, the better it will taste.
- Serve over pasta or polenta - Tuscan Meat Ragù is typically served over either pasta or polenta. If you're serving it over pasta, be sure to use good quality Italian pasta such as spaghetti or penne.