Grandma’s ragu recipe: tuscan meat sauce

Fundamental in lasagna, accompanying tortellini and much more, the ragu, known to have Bolognese origins, is an extraordinary sauce that exists in various interpretations. The recipe I want to share with you  is the traditional Tuscan recipe, handed down from generation to generation from mother to daughter.

The Tuscan variant of my Grandma’s ragu recipe is a slightly fatter and a very tasty recipe than the one in Bolognese ragu, made with the addition of pork and sausages, often also chicken livers. In any case, this dish will be fantastic to taste and will make you regret not having prepared it before.

Every time we gathered for a family lunch at grandmother Graziella’s home we could not miss the juicy tagliatelle with her meat sauce. Already from the alley on which overlooked the front door you could smell the intense fragrance of the delicacies prepared with care in that house so small as welcoming as it was small. Each time was a unique experience for me. Do not be carried away by the convenience of a simple supermarket, let you relive the unique flavors unique flavors of the past!


Grandma's ragu recipe: Tuscan meat sauce

The ragout is definitely a recipe whose cooking takes a long time, so well... do not take commitments for the day.
Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Course First course
Cuisine Italian


  • 500 g minced veal
  • 250 g minced pork
  • 1 sausage
  • 175 g chicken livers (if not liked, replace with veal)
  • 1 carrot
  • 1 celery stalk
  • 1 medium garlic clove
  • 1 sprig of rosemary
  • 2 sage leaves
  • 2 tablespoons of tomato paste
  • 250 g tomato puree
  • 1/2 glass of red wine
  • Water at room temperature, as much as needed
  • oil, salt and pepper to taste


  • Start bychopping carrot, red onion, celery and garlic. Pour extra virgin olive oil intoa high-sided saucepan and sauté the chopped veggies.
  • Then pour in the red wine; the mixture should take on a nice dark color.Add the sausage, first peeled and then chopped with a fork.
  • Cut the chicken livers very finely with a knife and add them to the sauté,together with the minced veal and pork meats. Fry everything fora few minutes, adding salt and pepper to taste.
  • Once the water released from the meat has completely evaporated, addrosemary, sage and tomato paste. Then add the passata (tomato puree).
  • Pour the water into the pot at room temperature until it covers all thecompound. Let it cook for about 3/4 hours over low heat, stirring occasionally.If necessary, add salt and pepper (I also add a pinch of chili powder because Ilove the slightly spicy flavor).
  • Once the ragout is ready, and the house is enveloped in its extraordinaryaroma, let yourself be overwhelmed by its unique and inimitable flavor. Enjoy!





brunello g

Montalcino, where sangiovese ripens more amply and more beguilingly than anywhere else

You Might Also Like