Tuco

Background

Tuco is a proud South American interpretation of Italian ragù, beloved across family tables for its slow-simmered depth and its companionship with long noodles. Brought by immigrants and shaped by local tastes, it blends comforting techniques into a hearty sauce that clings beautifully and rewards patience and gentle heat. At home, it is a weekend centerpiece as much as a weeknight staple, equally at ease over a mountain of noodles or tucked into baked dishes. Its character leans savory and rounded, with subtle herbal warmth and a satisfying, velvety body that coats every bite.

While names and small techniques vary by region and household, the core idea is consistent: build flavor in stages, respect a gentle simmer, and finish with a bright herbal lift. The result is a sauce with layers—softened aromatics, browned meat, slow reduction, and an herb-fragrant finish that invites second helpings.

Ingredients

• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 500 g ground beef
• 800 g crushed tomatoes
• 2 tablespoons tomato paste
• 1/2 cup red wine (optional)
• 1 cup beef broth
• 1 bay leaf
• 1 teaspoon oregano
• 1 teaspoon paprika
• salt, to taste
• black pepper, to taste
• 400 g spaghetti
• 2 tablespoons chopped parsley

Preparation

1. Set out a sturdy pot with a heavy base so the sauce can simmer gently without scorching. Have a large pot ready for the spaghetti.
2. Finely chop the onion and mince the garlic. Keep them in separate bowls so you can control the cooking sequence.
3. Measure the oregano and paprika, and rinse the bay leaf. Chop the parsley for a fresh finish.
4. If using, pour the red wine into a cup so it is ready for deglazing. Open the crushed tomatoes and have the beef broth standing by.

Cooking process

1. Warm the olive oil in the pot over medium heat until it shimmers. Add the onion and stir patiently until it turns translucent and sweet. Add the garlic and stir just until fragrant.
2. Add the ground beef, breaking it up as it cooks. Stir and brown thoroughly so flavorful bits form on the bottom of the pot.
3. If using, deglaze with the red wine, scraping up the browned bits so they enrich the sauce. Let the liquid reduce until it no longer smells sharp.
4. Stir in the tomato paste and cook it briefly so it caramelizes slightly and deepens in color.
5. Pour in the crushed tomatoes and add the beef broth. Tuck in the bay leaf, then season with the oregano, paprika, a measured pinch of salt, and a few twists of black pepper. Stir to combine.
6. Bring to a gentle bubble, then lower the heat so the sauce barely moves. Let it slowly reduce, stirring occasionally and adjusting with more beef broth if you prefer a looser texture. Taste and adjust with additional salt and black pepper.
7. Meanwhile, boil the spaghetti in plenty of rapidly boiling water until al dente. Drain, reserving a splash of cooking water to help the sauce cling if needed.
8. Remove the bay leaf. Toss the sauce with the spaghetti, loosening with a spoonful of the reserved water if desired. Finish with the parsley for a fresh, green lift.

Serving and enjoyment

Serve Tuco family-style so everyone can twirl generously sauced strands. The herbal aroma and meaty richness shine when the sauce is glossy and well-emulsified with the noodles. For a cohesive pairing, pour a small glass of the same red wine you used in the pot (if you used it), or choose a bright, medium-bodied alternative. A final sprinkle of extra chopped parsley adds fresh contrast and a pleasing color pop on the plate.

Chef’s notes

• Balance is key: taste for seasoning gradually with salt and black pepper instead of adding too much at once.
• Texture matters: allow enough reduction for body, and add a splash of beef broth if the sauce becomes too thick.
• If you enjoy a gentle smokiness, keep the paprika as written; for a more herb-forward finish, lean on a touch more oregano.
• Leftovers reheat beautifully; warm gently and thin with a spoon of beef broth if necessary, then refresh with a pinch of oregano and chopped parsley.