The Tuscan beef ragù at my home is also called “meat sauce.” It is the perfect pairing with pappardelle, lasagna, or tagliatelle. This recipe is very simple in its steps and ingredients. Therefore, it is necessary that the latter are of quality, as we will see. This ragù is one of my mom’s “secrets,” which I learned to make and is now a staple at holidays like Christmas or birthday dinners or for the classic Sunday lunch with family. If you want to discover this recipe, let’s discover together one of the most traditional recipes of Italian cuisine!
For other typical Tuscan first courses, I recommend taking a look at these links:
- Difficulty: Easy
- Cost: Affordable
- Rest time: 4 Hours
- Preparation time: 30 Minutes
- Portions: 12 People
- Cooking methods: Stovetop
- Cuisine: Regional Italian
- Region: Tuscany
- Seasonality: Christmas, All Seasons
Ingredients for Tuscan Beef Ragù
The ingredients for my version of Tuscan ragù are really few, starting with the meat. Traditionally, the minced meat contains 80% beef and 20% pork. But in my home, it has always been made with only beef. That’s why it must be of high quality. It is good to prefer the chosen minced or premium, thus made with more “noble” cuts of beef and possibly Chianina or Fassona. The wine should also be quite “full-bodied” and have at least 13.5/14.5 degrees. I usually use a Chianti, but there are many other regional wines that work well. Obviously, it should not be sparkling like a Lambrusco. As for the other ingredients, I tried to provide my mom’s indications in grams, but for water and oil, it’s actually better to eyeball it and evaluate as you go if more is needed.
- 28.2 oz beef (chosen)
- 21.2 oz tomato sauce
- 8.8 oz red wine (still and full-bodied)
- 4 cups cups celery
- 2/3 cup cups carrots
- 4 cups cups onions
- 1 cup cups chopped parsley
- as needed water
- 2 tbsps tbsps fine salt
- 1/2 cup cups pepper
Tools
- 1 High-sided Casserole
- 1 Chopper
- 1 Ladle
Steps
The steps are really few and simple. The secret of this recipe is to dose salt and pepper at each step in a modest amount. Therefore, in all steps, salt should be added to ensure the recipe is well-balanced.
In a high and capacious steel casserole, pour a generous dose of oil with chopped onions, carrots, and celery. The celery should always be a bit more than the carrot.
Then add plenty of chopped parsley. In this case, I used both fresh and frozen parsley, both are fine.
Add the first pinch of salt and the first sprinkle of pepper.
Turn on the heat to high flame.
Before adding the next ingredient, make sure the soffritto is golden and that the water released by the ingredients has completely evaporated.
Still on high flame, add the ground beef and another pinch of salt and sprinkle of pepper. Mash the meat with the ladle to ensure all the meat cooks and mixes with the soffritto.
Ensure all the meat is cooked and that the released water has evaporated.
After previously opening the wine (to let it breathe), pour it into the meat with the usual pinch of salt and pepper.
In this case too, the aqueous part must evaporate, leaving only the taste and aroma of the wine.
Pour all the tomato sauce and stir well.
Add the pinch of salt, lower the flame to minimum and cover with the lid.
The cooking of Tuscan beef ragù is very long. As with all ragùs, you need to be very patient. It should cook for at least 4-6 hours on very low heat. It needs to be checked occasionally, and if it dries out too much, add some water.
The ragù will be ready when the ingredients are no longer separate but have perfectly melded together. I prepare it the day before and cook it for 4 hours. Then I turn it off and let it rest overnight. The next day, the aromas will have all settled.
Just turn the heat back on, add water, and adjust the salt (if needed) and cook for another couple of hours to get the right consistency and perfect flavor.
What to use Tuscan beef ragù for? Obviously for tagliatelle, pappardelle, pici but also for layering lasagna, seasoning cannelloni… and eating it with bread!
How to store Tuscan Beef Ragù
Storing Tuscan beef ragù is very easy, it all depends on when it needs to be consumed. It can be kept in the fridge in a closed container or glass jar for 3/4 days or frozen for a maximum of two/three months. Then just put it frozen in a casserole with a little water to have it ready again. If you liked this recipe, I await you on Instagram where I publish many others!
