Description
A straightforward recipe for a slow-cooked beef ragu sauce.
Ingredients
Scale
- 2 tbsp olive oil
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1.5 lbs ground beef
- 1/2 cup dry red wine
- 28 oz can crushed tomatoes
- 1 cup beef broth
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 bay leaf
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat.
- Add onion, carrots, and celery. Cook until softened, about 8 minutes.
- Add ground beef and cook, breaking it up, until browned. Drain excess fat.
- Pour in red wine and let it simmer until mostly evaporated, about 3 minutes.
- Stir in crushed tomatoes, beef broth, oregano, salt, pepper, and bay leaf.
- Bring the mixture to a simmer. Reduce heat to low, cover, and cook for at least 2 hours, stirring occasionally.
- Remove the bay leaf before serving over pasta.
Notes
- For a richer flavor, use beef chuck cut into 1-inch cubes instead of ground beef and cook for 3 hours.
- If the sauce becomes too thick during cooking, add a little water or broth.
- Prep Time: 20 min
- Cook Time: 120 min
- Category: Dinner
- Method: Stovetop Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup sauce
- Calories: 350
- Sugar: 8
- Sodium: 450
- Fat: 18
- Saturated Fat: 7
- Unsaturated Fat: 11
- Trans Fat: 0.5
- Carbohydrates: 15
- Fiber: 4
- Protein: 32
- Cholesterol: 90
Keywords: beef ragu, slow-cooked sauce, ground beef, pasta sauce, Italian cooking