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Italian Beef Ragu Recipe

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★★★★★

4.9 from 113 reviews

A hearty and flavorful Italian Beef Ragu made with a mixture of ground beef and pork simmered slowly in a rich tomato and red wine sauce, perfect for serving over pasta or as a comforting meal on its own.

Ingredients

Scale

Vegetables

  • 1 carrot, finely chopped
  • 1 white onion, finely chopped
  • 1 stalk celery, finely chopped

Meat

  • 8.8 oz (250g) ground beef (mince)
  • 8.8 oz (250g) ground pork (mince)

Liquids and Sauces

  • 2 cups (470g) sieved tomatoes (passata)
  • 1 tablespoon tomato paste
  • 1 cup (240ml) red wine
  • 4 cups (1 litre) beef stock

Others

  • 1 bay leaf (optional)
  • 1 tablespoon olive oil
  • 1 pinch salt and pepper

Instructions

  1. Prepare the vegetables: Finely chop the carrot, onion, and celery. Heat the olive oil in a large frying pan over medium heat and gently sweat the chopped vegetables until they are soft and fragrant.
  2. Cook the meat: Add the ground beef and pork to the pan with the softened vegetables. Brown the meat thoroughly, breaking it up with a spoon.
  3. Drain excess fat: If there is a lot of excess fat in the pan, carefully drain some of it out to avoid a greasy sauce.
  4. Add wine and reduce: Pour in the red wine and let it simmer until it has reduced by half, intensifying the flavor of the sauce.
  5. Add tomato base and stock: Stir in the passata, tomato paste, and half of the beef stock. Season with a pinch of salt and pepper to taste.
  6. Simmer the sauce: Add the bay leaf, then reduce heat to low and let the ragu simmer uncovered for 2 and a half hours. Stir occasionally and top up with the remaining beef stock as the sauce reduces to keep it moist and rich.
  7. Final touches and serving: Check the seasoning and consistency of the ragu, adding extra stock or water if needed. Toss cooked pasta directly into the ragu to serve, or serve the sauce over pasta as desired.

Notes

  • Be sure to stir the ragu during simmering to prevent it from sticking to the bottom of the pan.
  • Adding the pasta directly into the ragu for the final toss allows the pasta to absorb the flavors well.
  • Optional bay leaf can be omitted if you prefer a simpler flavor.
  • Adjust the seasoning towards the end of cooking for best results.

Keywords: Italian beef ragu, beef and pork ragu, traditional Italian sauce, slow simmered ragu, pasta ragu sauce

Find it online: https://kochenmitviktoria.com/italian-beef-ragu-recipe/