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–+ servings
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Authentic Tuscan Ragu

If you are looking for a classic Italian Ragu, this is it. There is very little tomato in this recipe so beware. This is not your classic marinara.
Prep Time1 hour
Cook Time3 hours
Course: Main Course
Servings: 6

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 2 medium onions, finely chopped (1 1/2 cups)
  • 2 celery stalks, finely chopped
  • 2 carrots, finely chopped
  • 6 ounces ground beef
  • 6 ounces ground pork
  • 4 ounces pancetta, finely chopped (Publix Deli)
  • 1/2 cup dry red wine
  • 3 cups beef broth
  • 1 cup whole milk
  • 1 pound tagliatelle (fettucine will work as well)
  • finely grated Parmesan cheese

Instructions

  • Heat heavy pot over medium heat. Add olive oil and heat. When hot, add onions, celery, and carrots and saute until soft, about 8-10 minutes. Add
  • Add beef, pork, and pancetta; saute, breaking it up with the back of a wooden spoon, until browned, about 15 minutes. Add
  • Add wine and boil for 2 minutes, stirring often and scraping up browned bits. Add 2 12 cups stock and tomato paste: stir to blend. Reduce heat to very low and gently simmer, stirring occasionally, until flavors meld, about 1 1/2 hours. Season with salt and pepper.
  • Warm milk so it does not curdle when added. Gradually add to the sauce. Cover with lid partly ajar and simmer over low heat stirring occassionally, until milk is absorbed, about 45 minutes, adding more broth to thin if necessary. Do not overthin.
  • Cook pasta in salted water until al dente and drain. Transfer pasta into the sauce and toss to coat. Divide onto warm plates and serve with Parmesan cheese. Enjoy!