Tuscan Meat Sauce combining beef, pork, tomatoes, red wine and mushrooms for a flavorful sauce to compliment your favorite pasta dishes.
Cooking with wine adds a great depth of flavor. And when you cook it for an hour like this recipe, most of the alcohol does in fact burn off making it a family friendly sauce.
I left some of my homemade Italian Sausage out of the casings so I could make this and other recipes. If you have ground pork you can easily add the spices from that recipe and swap it into step 2. If you get sausage links, just squeeze the sausage from the casings to get bulk sausage.
For those unfamiliar with wines, you want to use a nice dry red like cabernet or merlot as opposed to sweeter dessert wines.
More Cooking with Wine Ideas from #OurFamily Table
Looking for more ideas for cooking with wine? How about some of these fabulous recipes:
- Chicken and Mushrooms in a Garlic Wine Sauce from Hezzi-D’s Books and Cooks
- Chicken Marsala from Art of Natural Living
- Sangria Popsicles from Books n’ Cooks
- Tuscan Meat Ragu from That Recipe
Tuscan Meat Sauce
- 2 tablespoons extra virgin olive oil
- ½ large red onion finely chopped
- 2 carrots finely chopped
- 2 stalks celery finely chopped
- ½ ounce dried porcini mushrooms reconstituted according to package directions and chopped
- ½ pound bulk Italian sausage sweet or spicy
- 1 pound 80% lean ground beef
- ½ cup dry red wine
- 14.5 ounce can Italian plum tomatoes undrained
- salt and black pepper to taste
- Liquid from reconstituting porcini mushrooms
- Heat olive oil in a large Dutch oven over medium-high heat. Add red onion, carrots, and celery and cook, stirring frequently, until the vegetables are tender and caramelized, about 8-10 minutes.
- Add the chopped porcini mushrooms and sausage and cook until sausage is no longer pink inside breaking the sausage into small pieces with a spoon as it cooks.
- Add the ground beef and cook until browned.
- Add the wine and scrape brown bits from the bottom of the pan with a wooden spoon. Simmer to reduce wine by about half.
- Stir in tomatoes and the liquid from reconstituting the mushrooms. Season with salt and black pepper, to taste.
- Reduce heat to medium low and simmer, stirring occasionally, for another 45 minutes. If sauce becomes too thick, add ¼ cup of water at a time.