traditional ragù sauce

traditional ragù sauce

The tradtional Tuscan Ragu Sauce is a rich combination of beef, pork and veal, with aromatic vegetables cooked in wine and broth. Ragù is most often served over pasta. It takes a little time to prepare this sauce, but it is good enough to serve company. The flavors in this sauce put a store-bought sauce in a totally different category.

traditional ragù sauce

Serves: 8
Cooking Time: 1 1/2 hours


  • 1 medium onion, chopped
  • 2 tablespoons olive oil
  • ¾ pound lean ground beef
  • ¼ pound lean ground pork
  • ¼ pound ground veal
  • 1 small carrot, pared and finely chopped
  • 1 small stalk celery, finely chopped
  • 1 cup dry white wine
  • ½ cup milk
  • Pinch of ground nutmeg
  • 28 ounce can Italian plum tomatoes, chopped
  • 8 ounce can (1 cup) tomato puree
  • 1 cup rich beef broth
  • ¼ cup tomato paste
  • 2 tablespoons chopped parsley
  • 1 tablespoon chopped basil
  • 1 tablespoon chopped thyme
  • ¼ teaspoon ground black pepper
  • 2 bay leaves
  • ½ pound mushrooms, sliced
  • Shaved Parmesan garnish



Saute onion in large skillet over medium heat.


Add meats and brown, breaking into fine pieces.


Stir in carrot and celery and cook 2 minutes.


Stir in wine and cook until wine evaporates, 8-10 min.


Stir in milk and nutmeg and cook until milk evaporates.


Remove from heat.


Add all remaining ingredients except mushrooms.


Heat to boiling over medium heat. Reduce heat to low and simmer uncovered, stirring frequently for about 45 minutes.


Stir in mushrooms and continue to cook 15 minutes.


Remove and discard bay leaves. Serve warm over Pappardelle noodles.


Garnish with shaved Parmesan

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  • Reply
    Melinda Larson
    March 20, 2017 at 2:30 pm

    The Ragu looks yummy!! I see mushrooms in the instructions, but not in the recipe list. What quantity do you suggest?

    • Reply
      Carol Buchan
      March 21, 2017 at 9:24 pm

      Melinda, thanks again for the feedback. It calls for 1/2 pound mushrooms, sliced. An important omission.

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