Tuscan Style Meat Sauce (Ragu Toscano)

I learned this recipe from an Italian chef in Florence. It is a wonderful meat sauce of ground beef and pork, originally served over a homemade ricotta and eggplant ravioli. It's great over spaghetti and fettuccini as well!

• Preparation Time: 30 mins
• Cooking Time: 2 hr
• Total Time: 2 hr 30 mins
• Calories: 250 Calories

Ingredients

• 1 tablespoon tomato paste
• ½ cup red wine
• 1 onion, minced
• salt and black pepper to taste
• 4 ounces ground pork
• 4 ounces ground beef
• 2 tablespoons extra-virgin olive oil
• 1 large stalk celery, minced
• 1 large carrot, minced
• 1 pound tomatoes, peeled and chopped

Recipe Instructions

Step 1

Heat the olive oil in a saucepan over medium-high heat.n

Step 2

Cook the onion, carrot, and celery in the hot oil until the vegetables are tender and the onion has begun to brown around the edges, about 5 minutes.n

Step 3

Stir in the beef and pork; continue cooking and stirring until the meat is brown and crumbled, about 5 minutes. Pour in the wine, bring to a boil, and cook until the wine has nearly evaporated.n

Step 4

Add the chopped tomatoes, tomato paste, salt, and pepper. Reduce heat to medium-low, partially cover the pan, and simmer 2 hours until the sauce is very thick. Use a little water as needed if the sauce begins to look too dry.n