Name: Italian Beef Ragu Recipe
Prep time: 15 min
Cook time: 2 h 30 min
Total time: 2 h 45 min
Cuisine: Italian
Ingredients: 1 carrot, finely chopped; 1 white onion, finely chopped; 1 stalk celery, finely chopped; 8.8 oz (250g) ground beef (mince); 8.8 oz (250g) ground pork (mince); 2 cups (470g) sieved tomatoes (passata); 1 tablespoon tomato paste; 1 cup (240ml) red wine; 4 cups (1 litre) beef stock; 1 bay leaf (optional); 1 tablespoon olive oil; 1 pinch salt and pepper

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Introduction

This Italian Beef Ragu is a hearty, flavorful sauce that simmers slowly to develop rich depth. Made with ground beef, pork, and aromatic vegetables, it’s perfect for serving over pasta or polenta for a comforting meal.

The image shows a white bowl filled with a stack of wide, flat pasta noodles covered in a rich brown-red meat sauce, with small chunks of meat and vegetables mixed in. On top of the pasta, thin grated white cheese is sprinkled evenly. A silver fork rests on the left side of the bowl with some noodles wrapped around it. The bowl sits on a wooden table with some scattered grated cheese and a few green basil leaves nearby. In the background, there is another white bowl with more pasta and a glass of dark red wine, all set against a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 carrot
1 white onion
1 stalk celery
8.8 oz (250g) ground beef
8.8 oz (250g) ground pork
2 cups (470g) sieved tomatoes (passata)
1 tablespoon tomato paste
1 cup (240ml) red wine
4 cups (1 litre) beef stock
1 bay leaf (optional)
1 tablespoon olive oil
1 pinch salt and pepper

Instructions

Step 1: Finely chop the carrot, onion, and celery. Heat the olive oil in a large frying pan and gently sweat the vegetables until soft.
Step 2: Add the ground beef and pork to the pan and cook until browned.
Step 3: If there is excess fat, drain some out. Pour in the red wine and cook until it reduces by half.
Step 4: Add the passata, tomato paste, half of the beef stock, and a pinch of salt and pepper. Stir well and add the bay leaf.
Step 5: Let the ragu simmer uncovered on low heat for 2 and a half hours, topping up with the remaining stock as it reduces.
Step 6: Stir occasionally, and add extra stock or water if needed to keep a good sauce consistency.
Step 7: To serve, toss cooked pasta into the ragu or spoon the sauce over pasta or polenta as desired.

Tips & Variations

Use a mix of ground beef and pork for richer flavor and texture.
For a spicier version, add a pinch of chili flakes while simmering.
Substitute beef stock with vegetable stock for a lighter taste if preferred.
Let the ragu cool completely before refrigerating to enhance the flavors overnight.

Storage

Store leftover ragu in an airtight container in the refrigerator for up to 3 days. It reheats well on the stove over low heat, adding a splash of water or stock if it has thickened too much. You can also freeze for up to 3 months and thaw in the fridge overnight before reheating.

How to Serve

A white bowl filled with wide, flat pasta noodles coated in a rich red-brown meat sauce with small chunks of carrots and visible bits of meat; the pasta is layered in a loose mound with a fork lifting a twist of noodles from the center, showing the sauce clinging to the noodles. There is a light sprinkle of grated cheese on top, and in the background, more pasta in a white bowl sits on a white marbled surface. The scene has a warm and inviting feel. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use only ground beef for this ragu?

Yes, you can use only ground beef, but combining beef and pork adds more depth and a balanced flavor to the sauce.

Is it necessary to use red wine in this recipe?

Red wine adds complexity, but if you prefer not to use alcohol, you can substitute it with extra beef stock or a splash of balsamic vinegar for acidity.