If you’re craving something comforting yet packed with flavor, this Hearty Ground Beef Ragu with Carrots and Celery Recipe is your new go-to. Imagine tender ground beef simmered slowly with a vibrant mix of finely chopped carrots, celery, and aromatic herbs, all melded together with luscious tomatoes and a splash of red wine. Each spoonful bursts with rich, hearty depth that feels like a warm hug on a plate. It’s the perfect dish for cozy nights when you want a satisfying meal that isn’t complicated but tastes like you’ve spent hours in the kitchen.
Ingredients You’ll Need
This recipe shines because of its simple but essential ingredients, each playing a distinct role in building up layers of taste, texture, and color. From the sweetness of carrots to the savory punch of garlic, these basics come together to create a soulful ragu.
- 1 lb ground beef: Provides the rich, meaty foundation essential for a hearty ragu.
- 1 medium onion, finely chopped: Adds natural sweetness and depth when caramelized gently.
- 2 cloves garlic, minced: Brings a fragrant undertone that lifts the entire sauce.
- 1 can (14 oz) crushed tomatoes: The base of the sauce, offering tang and body.
- 2 tbsp tomato paste: Intensifies the tomato flavor and helps thicken the sauce beautifully.
- 2 medium carrots, finely chopped: Adds a subtle sweetness and pleasant texture contrast.
- 2 celery stalks, finely chopped: Enhances the sauce with a fresh earthiness.
- 1/2 cup red wine (optional): Adds complexity and richness, making the ragu extra luscious.
- 2 tbsp olive oil: The perfect cooking medium to gently soften the veggies and brown the beef.
- 1 tsp dried Italian herbs (oregano, basil, thyme blend): Infuses classic Mediterranean flavors.
- 1 bay leaf: Adds subtle aromatic depth while simmering.
- Salt and pepper, to taste: Essential seasonings that bring all the flavors together.
How to Make Hearty Ground Beef Ragu with Carrots and Celery Recipe
Step 1: Prepare the Flavor Base
Begin by finely chopping the onion, carrots, and celery. This mixture, known as soffritto, is the backbone of many classic Italian sauces because it lays down a natural sweetness and aromatic foundation that transforms your ragu from simple to spectacular.
Step 2: Cook the Vegetables Gently
Heat olive oil over medium heat and add your chopped soffritto. Cooking the vegetables slowly until they soften and start to caramelize is key to unlocking their sweetness and building a deep, complex flavor in the sauce.
Step 3: Brown the Ground Beef
Next, add the ground beef to the pan. Break it up and cook until it’s well browned and no longer pink. This browning process is crucial for developing those rich, caramelized flavors that make the ragu so irresistible.
Step 4: Add Aromatics and Seasonings
Stir in minced garlic, Italian herbs, bay leaf, salt, and pepper. Let the garlic cook just enough to become fragrant without burning. This brief step releases powerful aromas that promise deliciousness in every bite.
Step 5: Deglaze and Build the Sauce
If you’re using red wine, pour it in now while scraping any browned bits off the pan’s bottom. Those bits hold a treasure trove of flavor! Let the wine reduce slightly to concentrate its essence, then stir in crushed tomatoes and tomato paste, creating the rich sauce for your hearty ragu.
Step 6: Simmer to Perfection
Lower the heat and let your ragu gently simmer uncovered for 30 to 40 minutes. This slow simmer thickens the sauce, melding all the flavors together into a perfectly balanced, deeply satisfying dinner centerpiece.
How to Serve Hearty Ground Beef Ragu with Carrots and Celery Recipe
Garnishes
Sprinkle some freshly grated Parmesan cheese over your bowl of ragu to add a creamy saltiness that complements the robust meat sauce beautifully. A handful of chopped fresh basil or parsley also brightens up the dish with a fresh herbal note.
Side Dishes
This ragu pairs wonderfully with a bed of al dente pasta such as pappardelle or tagliatelle to soak up that luscious sauce. Alternatively, try serving it over creamy polenta or creamy mashed potatoes for a comforting twist that’s equally delicious.
Creative Ways to Present
For a fun twist, use the sauce as a filling inside lasagna or as a topping for baked potatoes. You can also stuff roasted bell peppers with the ragu and bake until bubbling hot, turning this Hearty Ground Beef Ragu with Carrots and Celery Recipe into a versatile meal superstar.
Make Ahead and Storage
Storing Leftovers
After cooking, let the ragu cool completely, then transfer it to an airtight container. It keeps well in the fridge for up to 4 days, making it easy to enjoy quick, flavorful meals during your busy week.
Freezing
This recipe freezes beautifully. Portion into freezer-safe containers or bags and freeze for up to 3 months. When you want a comforting dinner, just thaw overnight in the fridge and heat it up.
Reheating
Reheat the ragu gently on the stove over low heat, stirring occasionally to prevent sticking. If the sauce thickened too much in the fridge, add a splash of water or broth to bring back that perfect, silky texture.
FAQs
Can I use ground turkey or chicken instead of beef?
Absolutely! While ground beef gives the richest flavor, ground turkey or chicken will work for a lighter version. Just keep in mind the cooking time might be slightly shorter since these meats cook faster.
Is red wine necessary for this recipe?
Red wine adds wonderful complexity, but it’s optional. If you prefer not to use alcohol, simply skip it and add a bit of beef broth or water instead for moisture and flavor.
How finely should I chop the carrots and celery?
Finely chopping the carrots and celery ensures they cook down nicely and fully integrate into the sauce without overwhelming the texture. Think small dices about the size of minced onion pieces.
Can I make this recipe vegetarian?
This ragu relies on ground beef for its hearty character, but you can create a vegetarian version using lentils or finely chopped mushrooms for a similar richness and texture.
What pasta pairs best with this ragu?
Wide, flat pastas like pappardelle or fettuccine are ideal because they hold up well to the thick, meaty sauce. But feel free to use your favorite pasta noodles—you really can’t go wrong here!
Final Thoughts
I truly hope you enjoy making and sharing this Hearty Ground Beef Ragu with Carrots and Celery Recipe. It’s a dish that feels like a celebration of simple ingredients elevated into something deeply comforting and satisfying. Once you taste that rich, soulful sauce, you’ll understand why it quickly becomes a kitchen favorite. So grab your pan and get ready to savor every saucy, meaty, veggie-packed bite!
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Hearty Ground Beef Ragu with Carrots and Celery Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 to 4.5 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Description
A hearty and flavorful Beef Ragu made with ground beef, aromatic vegetables, and a rich tomato sauce simmered to perfection. Perfect for serving over pasta or polenta, this classic Italian-inspired dish combines a soffritto base with red wine and herbs to create a comforting meal in under an hour.
Ingredients
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
Tomato and Wine
- 1 can (14 oz) crushed tomatoes
- 2 tbsp tomato paste
- 1/2 cup red wine (optional)
Seasonings and Oil
- 2 tbsp olive oil
- 1 tsp dried Italian herbs (oregano, basil, thyme blend)
- 1 bay leaf
- Salt and pepper, to taste
Instructions
- Prepare the soffritto: Finely chop the onion, carrots, and celery to create a flavor-packed base that will enhance the aroma and depth of the sauce.
- Sauté vegetables: Heat olive oil in a large pan over medium heat. Add the chopped onion, carrot, and celery, cooking gently until they become soft and begin to caramelize, bringing out their natural sweetness.
- Cook the beef: Add the ground beef to the pan and cook until well browned, breaking up clumps to develop rich caramelized flavors and seal in the juices.
- Add aromatics and herbs: Stir in minced garlic, dried Italian herbs, bay leaf, salt, and pepper. Cook for another minute to release fragrant aromas without burning the garlic.
- Deglaze with wine and add tomatoes: Pour in red wine if using, scraping the pan bottom to loosen browned bits. Allow the wine to reduce slightly before adding crushed tomatoes and tomato paste to form the sauce.
- Simmer the ragu: Lower the heat and simmer the sauce uncovered for 30 to 40 minutes, stirring occasionally. This slow simmer thickens the sauce and intensifies the flavors.
Notes
- Omitting the red wine will still yield a delicious sauce.
- Serve over your favorite pasta like pappardelle, tagliatelle, or spaghetti.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 1 month.
- For a richer flavor, use homemade crushed tomatoes or high-quality canned tomatoes.
- Adjust seasoning with salt and pepper at the end according to taste.
