Tuscan Ragu

You have to try this Tuscan Ragu.  Every time I travel to my home in Tuscany this is the first dish I will order when I stop in a restaurant.  The sauce is hearty and flavorful, and despite the long cooking time it is so easy to put together.  

In Italy, a “ragu” sauce means that it has meat.  When you are in Tuscany and ask a local what meat they put in their ragu, the answers will vary.  Wild boar ragu is very typical and is my favorite.  But being that wild boar is not readily available to me back home in the US, my version is a combo of beef and pork.  

Tuscan ragu is often served with tagliatelle pasta. I love the quality of Bionaturae durum wheat pasta.  In fact their tagliatelle is traditional egg pasta from Tuscany.  Their brand is a staple in my home and reminds me of the pasta I have in Italy.  Their pasta is organic, slow dried and bronze cut making it easier to digest!! Oftentimes you guys ask me where you can purchase this pasta.  You can buy it from Bio directly on their website www.bionaturae.jovialfoods.com

But locally I have found it in more and more markets including Whole foods, Uncle Giuseppe's and Stop and shop

Tuscan Ragu (Serves 8)

3 (7 oz.) Carrots 

3 Celery Stalks (4 oz.)  - I use the celery leaves too..they add great flavor

½ Cup Fresh Parsley

1 Red Onion (4 oz)

5 Tbsp.  Extra Virgin Olive Oil

2 tsp. Salt 

¾ lb Ground Pork

1 lb. Ground Beef

1 Cup Red Wine 

4 tbsp. Tomato Paste

4 Cups Whole Canned Tomatoes (Pomodoro Pelati), Pureed

1 ¾  tsp. Black Pepper

3 Bay Leaves

3 Rosemary Sprigs, Fresh

Pecorino Romano Cheese Ends, Optional

2 lbs. Tagliatelle or pasta of choice

Back to blog