Tuscan Ragù Sauce

Prep Time 10 minutes
Cook Time 2 hours 20 minutes
Total Time 2 hours 30 minutes


  • 50 g (1/2 cup) Red Onion
  • 50 g (1/2 cup) Carrots
  • 50 g (1/2 cup) Celery
  • 500 g (2 cups) mixed Pork and Beef ground meat
  • 250 g (7.5 oz) peeled San Marzano tomatoes (canned is fine too)
  • 250 g (1 cup) pureed Tomatoes
  • 1/2 glass White Wine
  • 1 tbsp Juniper berries (dried)
  • Beef Stock
  • 3-4 Bay Leaves
  • 2-3 tbsp EVO Oil
  • 1-2 tsp Sugar
  • Salt, Pepper


  • Start making the soffritto by finely chopping the onion, carrot and celery or if you don't want chunks in the sauce, you can blend them.
  • Add 2-3 tbsp of EVO oil in a large pot and add the soffritto. Turn on the medium heat and cook until they become really soft (do not brown).
  • Add the ground meat and turn the heat to high and cook until the meat changes color, then add salt and pepper to season the meat. Finally pour the wine and let evaporate the alcohol.
  • Turn the heat to low and add the peeled and chopped San Marzano tomatoes and the pureed tomatoes with a couple of ladles of beef stock. 
  • Taste and season accordingly; if necessary, add some sugar to break the acidity of the tomatoes.
  • Finally, add the bay leaves and the juniper berrier. Mix well with a wooden spoon and cover the pot with the lid. Let it simmer for at least 2 hours stirring every once in a while. 
    If the sauce reduces too much, add some more beef stock.


You can add 1/2 glass of milk or cream 15 minutes before the cooking time ends to add more creaminess and make the flavors more delicate.