Description
A rich and hearty Beef Ragu recipe featuring browned ground beef cooked with a classic soffritto base of onions, carrots, and celery, simmered in a savory tomato sauce with red wine and Italian herbs. Perfect for serving over pasta or polenta.
Ingredients
Scale
Meat and Vegetables
- 1 lb ground beef
- 1 medium onion, finely chopped
- 2 medium carrots, finely chopped
- 2 celery stalks, finely chopped
- 2 cloves garlic, minced
Liquids and Sauces
- 1 can (14 oz) crushed tomatoes
- 2 tbsp tomato paste
- 1/2 cup red wine (optional)
- 2 tbsp olive oil
Herbs and Seasonings
- 1 tsp dried Italian herbs (oregano, basil, thyme blend)
- 1 bay leaf
- Salt and pepper, to taste
Instructions
- Prep Your Ingredients: Finely chop the onion, carrots, and celery to create a soffritto base that will enhance the sauce’s aroma and depth.
- Sauté the Vegetables: Heat olive oil in a large pan over medium heat. Add the chopped onion, carrot, and celery, cooking gently until soft and starting to caramelize, which builds natural sweetness.
- Brown the Beef: Add the ground beef to the pan and cook until well browned, breaking up any clumps to develop rich caramelized flavors and seal in the juices.
- Add Garlic and Herbs: Stir in the minced garlic, dried Italian herbs, bay leaf, salt, and pepper. Cook for another minute to release fragrant aromas without burning.
- Deglaze and Simmer: Pour in the red wine (if using), scraping the bottom of the pan to release browned bits. Let it reduce slightly, then add crushed tomatoes and tomato paste to form the sauce.
- Cook the Ragu: Lower the heat and simmer uncovered for 30 to 40 minutes, stirring occasionally. This slow simmer thickens the sauce and intensifies the flavors.
Notes
- You can omit the red wine for a non-alcoholic version; add a bit of beef broth instead if desired.
- Serve this ragu over your favorite pasta, polenta, or even mashed potatoes for a comforting meal.
- Make sure to stir occasionally while simmering to prevent sticking or burning.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
