Ragu Tucci

8 servings

240 minutes

Ragu Tucci is a true embodiment of soulful Italian cuisine, where aromatic spices, tomatoes, and rich meat come together in harmony of flavors. This recipe, inspired by family dinner traditions, has roots in Southern Italy. The rich and deep flavor is achieved by slow simmering beef and pork ribs in red wine and tomatoes, giving the meat tenderness and a rich aroma. Basil and oregano add freshness and Italian authenticity. It should be served with your favorite pasta, allowing it to soak up the thick sauce. This dish is not just food but an expression of Italian hospitality and warmth, perfect for leisurely family dinners where every bite carries a story of taste and home comfort.

Energy value per serving

• Calories: 832
• Proteins: 33.6g
• Fats: 52.9g
• Carbohydrates: 62.2g

Ingredients

• Olive oil: 50 ml
• Beef: 500 g
• Pork ribs: 500 g
• Onion: 115 g
• Garlic: 3 clove
• Red dry wine: 125 ml
• Tomato paste: 175 g
• Water: 375 ml
• Tomato passata sauce: 2 kg
• Basil leaves: 3 pc
• Dried oregano: 1 tsp
• Paste: 500 g
• Ground black pepper: to taste
• Salt: to taste

Cooking steps

1. Prepare all the ingredients.

2. Cut the beef into medium-sized pieces and chop the ribs.

3. Pour olive oil into a large pot and heat over medium-high heat.

   Required ingredients:

   • Olive oil: 50 ml

4. Sear the beef and ribs on all sides until golden brown. This should be done in batches, and the seared meat should be placed in a clean dish.

   Required ingredients:

   • Beef: 500 g
   • Pork ribs: 500 g

5. Chop the onion and garlic coarsely, place them in the same pot, and sauté over low heat until the onion starts to lose its shape (about 5 minutes).

   Required ingredients:

   • Onion: 115 g
   • Garlic: 3 cloves

6. Pour in the wine and scrape off all the burnt pieces of meat from the bottom of the pot.

   Required ingredients:

   • Red dry wine: 125 ml

7. Add tomato paste, pour a little water into the paste jar to collect the leftovers, and then pour this water into the pot. Boil for 2 minutes.

   Required ingredients:

   • Tomato paste: 175 g
   • Water: 375 ml

8. Add tomatoes, remaining water, basil, and oregano. Cover loosely with a lid and simmer for about 30 minutes until the tomatoes become sweet.

   Required ingredients:

   • Tomato passata sauce: 2 kg
   • Basil leaves: 3 pieces
   • Dried oregano: 1 teaspoon

9. Return all the meat along with the released juice to the pot, cover loosely with a lid, and simmer, stirring often, until the meat is completely tender, about 2 hours. Season with salt and pepper to taste.

   Required ingredients:

   • Ground black pepper:  to taste
   • Salt:  to taste

10. Serve the stew with your favorite pasta.

    Required ingredients:

    • Paste: 500 g