Fabio’s Mom’s Classic Tuscan Ragu – Rich, Meaty and Hearty

My friend from Livorno, Italy, shared his mom’s ragu recipe with me, and hands down, it’s my family’s favorite now!

I’ve made ragu plenty of times, but this recipe is hands down my favorite—not just because it’s my friend’s family recipe, but also because it’s so delicious. As with Fabio’s mom’s Osso Buco’s recips, Fabio said there are many ways to make ragu, but this is how his mom makes it—true to the traditional Tuscan style, with no heavy cream or garlic.

While ragu is simple to make, it takes time. You’ll need a few hours in or near the kitchen, but it’s absolutely worth it. Plus, it only gets better with each reheat, so I always make a big batch—even for just the two of us. We enjoy it for a couple of days and freeze any extra for future meals.

I am very grateful to Fabio’s mom for her generosity in sharing her recipes with me. Thanks to Fabio and Fabio’s mom! ❤️

Serve 6~8

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Ingredients

• 4 tbsp extra virgin olive oil

• 1 large onion, chopped

• 1 large carrot (or 2 medium carrots), chopped

• 1 celery rib, chopped

• a handful of Italian parsley, chopped

• 2 Italian sausages (about 0.6 lb)

• 1.25~1.5 lbs lean ground beef

• 1 lemon peel, (Fabio’s mom said “just a part of it, not the peel of a whole lemon”, so I used about 5~6 peels.)

• 1/2 tsp Kosher salt

• 1/4 tsp black pepper

• 1C red wine

• about 0.4~0.5 lb porcini mushrooms, chopped (fresh, dry or frozen) - I used 1 package of dried porcini (20g) and place them in a bowl with warm water for about 10~15 minutes or until well hydrated. (Note: Save the liquid from soaking the dried mushrooms and use it instead of water. - #6 below)

• 2 tbsp tomato paste

• about 2 lbs tomato sauce

• Kosher salt and black pepper to taste

• some parsley, chopped, for garnish

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Instructions

1. Heat oil in a large Dutch oven over medium heat. Sauté all the vegetables, except for mushrooms, for about 10 minutes, stirring occasionally. Don’t forget—no mushrooms yet!

   

2. Add 2 crumbled sausages to the pot and cook for 5~6 minutes.

   

3. Add the ground beef, lemon peel, salt, and pepper, then stir until the meat is crumbled and browned. (Note: Fabio’s mom said that the lemon peel adds flavor but should be removed later.) Add the wine, then reduce the heat to low and simmer until it has mostly evaporated—about 30 minutes.

   

4. Add the mushrooms and stir to combine.

   

5. Whisk the tomato paste into 1/2C warm water until fully dissolved. (Note: I use 1/4C warm water and 1/4C liquid from soaking dried mushrooms, but this is optional.) Add the tomato paste mixture and tomato sauce. Remove the lemon peels, then season with salt and pepper to taste. Bring to a boil, then reduce the heat to low and simmer uncovered for about 3 hours, stirring occasionally. Serve with Rigatoni, Pappardelle, or your favorite pasta.

   

   

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