beef ragu on a white platter
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Tuscan Beef Ragu

This meat sauce includes both beef and Italian sausage for a rich flavor. Serve it over polenta for a hearty meal.
Course: Main Course
Cuisine: Italian
Keyword: gluten free, low carb, meat


  • 2 T. olive oil extra virgin
  • ½ red onion large, finely chopped
  • 2 carrots finely chopped
  • 2 stalks celery finely chopped
  • ½ oz. dried porcini mushrooms
  • 1/3 lb. bulk spicy Italian sausage
  • 1/3 lb. bulk sweet Italian sausage
  • 1 lb. lean ground beef
  • ½ c. dry red wine
  • 1-3/4 cup Italian plum tomatoes 14.5 oz. can, undrained
  • 1/2 teaspoon sea salt to taste
  • 1/2 teaspoon black pepper to taste
  • Liquid from reconstituting porcini mushrooms


  • Reconstitute porcini mushrooms: Put the mushrooms in a bowl and add water (or broth, see note) to cover. Allow to soak for 20-30 minutes.
  • Remove mushrooms from the water and chop. Retain liquid.
  • Heat olive oil in a Dutch oven over medium-high heat. Add red onion, carrots, and celery and cook, stirring frequently, until the vegetables are tender and nicely caramelized, approximately 8-10 minutes.
  • Add the chopped porcini mushrooms, sausage, and ground beef; cook until meat is browned, stirring frequently while breaking the sausage into small pieces with a wooden spoon.
  • Carefully drain and discard any excess fat from the pot, if necessary.
  • Add the wine, tomatoes, and the liquid from reconstituting the mushrooms along with the salt and pepper to the . Stir to combine.
  • Reduce heat to just below medium and continue cooking, stirring occasionally, for another 45-50 minutes. If sauce becomes too dry, add a little water while it cooks.
  • Remove from heat and serve immediately.

To prepare beef ragu in the slow cooker

  • Transfer vegetables and browned meat to your slow cooker.
  • Add the wine, tomatoes, and the liquid from reconstituting the mushrooms along with the salt and pepper. Stir to combine.
  • Place lid on slow cooker and cook for 6 to 8 hours on low.


For even more flavor,
reconstitute the dried porcini mushrooms in beef broth. Be sure to strain the
liquid with a coffee filter or cheesecloth to remove any sediment before adding
to the sauce.