Ingredients
Scale
- 2 tbsp olive oil
- 1½ lbs (680g) ground beef (or chuck roast, finely chopped)
- 1 small onion, finely diced
- 1 carrot, finely diced
- 1 celery stalk, finely diced
- 3 garlic cloves, minced
- ½ cup dry red wine (e.g., Chianti or Cabernet Sauvignon)
- 1 (28 oz) can crushed tomatoes
- 2 tbsp tomato paste
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 bay leaf
- Salt & black pepper to taste
- Optional: ¼ tsp red pepper flakes, 1 tbsp balsamic vinegar (for depth)
For serving:
- Cooked pappardelle, rigatoni, or spaghetti
- Grated Parmesan cheese
- Fresh basil or parsley
Instructions
- Brown beef: Heat olive oil in a large Dutch oven or heavy pot over medium-high. Add beef; cook until deeply browned (don’t just drain—let it caramelize!). Remove and set aside.
- Sauté veggies: In same pot, add onion, carrot, and celery. Cook 6–8 minutes until soft. Stir in garlic; cook 30 seconds.
- Deglaze: Pour in red wine, scraping up browned bits. Simmer 3–4 minutes until reduced by half.
- Build ragu: Return beef to pot. Stir in crushed tomatoes, tomato paste, oregano, basil, bay leaf, salt, pepper, and optional red pepper flakes or balsamic.
- Simmer: Reduce heat to low. Cover and simmer 1–1½ hours, stirring occasionally, until thick and rich.
- Finish: Remove bay leaf. Taste and adjust seasoning.
- Serve over pasta, polenta, or with crusty bread. Top with Parmesan and fresh herbs.
💡 Pro Tips:
– Low and slow is key—the longer it simmers (up to 3 hours), the deeper the flavor.
– For extra richness, stir in 1 tbsp butter at the end.
– Make ahead: Ragu tastes even better the next day!
Prep Time & Nutrition (per serving, serves 6):
Prep Time: 15 min | Cook Time: 1 hr 15 min | Total Time: 1 hr 30 min
Servings: 6 | Calories: 320 | Net Carbs: 12g | Fats: 18g | Protein: 24g
Servings: 6 | Calories: 320 | Net Carbs: 12g | Fats: 18g | Protein: 24g