Description
A rich and hearty Beef Ragu recipe featuring slow-simmered ground beef in a savory tomato sauce with aromatic soffritto vegetables, 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 Canned Goods
- 1 can (14 oz) crushed tomatoes
- 2 tbsp tomato paste
- 1/2 cup red wine (optional)
- 2 tbsp olive oil
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 the soffritto base that will enhance the sauce’s flavor and aroma.
- Sauté the Vegetables: Heat olive oil in a large pan over medium heat. Add the chopped onion, carrot, and celery, cooking gently until softened 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 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 the wine 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
- Red wine is optional but adds depth of flavor to the ragu.
- Serve the beef ragu over pasta, polenta, or use it as a filling for lasagna.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
- For a gluten-free meal, ensure the accompaniment is gluten-free pasta or substitute accordingly.
