Tuscan Ragu di Carne



There's nothing like a classic Tuscan meat ragu to make me feel like I'm back in Italy. It's the perfect Sunday supper for enjoying with friends. We learned this recipe from a cooking class we took outside of San Gimignano, but I've adapted it slightly to make it easier to make in the US. You will need to locate passata, which is a tomato puree found at specialty Italian grocery stores. This is the kind we used.


I imagine if you can't find passata, you could puree canned whole tomatoes in a food processor or blender until smooth.

Tuscan Ragu di Carne
(Recipe adapted from Chef Mauro)


  • 4 tbsp extra-virgin olive oil
  • 1 large onion, finely chopped 
  • 2 large stalks celery, finely chopped
  • 4 carrots, peeled and finely chopped
  • 1 1/3 pound ground beef
  • 1/2 pound Italian sausage, casings removed
  • 1 cup red wine such as Chianti
  • 1 6-oz can tomato paste
  • 1 bottle (700 grams) of passata
  • 1/2 cup water
  • Salt 
  • Pepper

  1. Add olive oil to a large pot (I use a Dutch oven) over medium heat. Add onions, celery, and carrots. Cook 6-7 minutes, stirring occasionally. 
  2. Add the ground beef and Italian sausage to the pot. Cook for 5-6 minutes or until most of the pink is gone, stirring occasionally. 
  3. Add the wine, increase the heat to high, and cook for 2-3 minutes to let some of the alcohol cook off. 
  4. Add the tomato paste and passata. Use the 1/2 cup of water to rinse out any tomato puree coating the sides and add it to the pot. Season to taste. 
  5. Lower the heat until mixture is just simmering and allow to simmer uncovered for two hours. 
  6. Season to taste and serve with fresh pasta. We use about 3 pounds of fresh pasta for this amount of ragu. It definitely feeds a crowd! Feel free to cut this in half if you're cooking for just four or don't want leftovers. 

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