Ragu

5 from 1 vote

This rich Ragu blends ground beef, Italian sausage, veggies, and tomatoes into a deeply savory sauce. Toss with pasta, sprinkle with herbs, and finish with fresh Parmesan—so delicious!

Prep Time35

Cook Time2 30

Total Time3 5

Course: Dinner

Cuisine: Italian

Keyword: beef ragu, Ragu, ragu sauce

Servings: servings

Author: Chelsea Lords

Cost: $18.12

Equipment

Large, heavy-bottomed pot

Ingredients

1-1/2 tablespoons olive oil
1 pound ground beef chuck 80/20
1/2 of a 19-ounce package Italian sausage see note 1
Salt and pepper
3 cups mirepoix finely diced onion, carrots, celery—I use 1 cup each
2 teaspoons minced garlic
3 tablespoons tomato paste
1 (28-ounce) can crushed tomatoes see note 2
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon dried basil
1 teaspoon dried crushed rosemary
2 teaspoons Worcestershire sauce
2 teaspoons beef bouillon powder
3 dried bay leaves
2 cups beef broth
1 cup red wine or use 1 cup additional broth and 1 to 3 teaspoons balsamic vinegar
2 to 3 teaspoons granulated sugar optional
8 ounces pasta of choice for serving, not entire package
Freshly grated Parmesan cheese for serving
1/4 cup finely chopped fresh parsley optional

US - Metric

Instructions

Add oil to a large, heavy-bottomed pot. Heat to high and once hot, add beef and sausage (in a single layer). Season to taste (I add 1/2 teaspoon each salt and pepper). Let stand undisturbed for about 1 minute to get a nice sear before breaking up and crumbling to brown with a wooden spoon. Once meat is browned, use a slotted spoon to remove to a bowl, leaving grease behind. (If there is more than 2 tablespoons grease, drain the rest off—see note 3).
Reduce heat to medium. Add in mirepoix. Season to taste (I add 1/2 teaspoon each salt and pepper). Sauté, stirring occasionally, until veggies begin to soften, 7–10 minutes. Add garlic and tomato paste and stir for 1 minute. Add crushed tomatoes and cook, stirring constantly, for 1 minute.
Return cooked meat to the pot, along with oregano, thyme, basil, rosemary, Worcestershire sauce, beef bouillon, bay leaves, beef broth, and red wine. Stir.
Bring to a simmer, then turn heat to lowest setting. Cover with a lid and cook for 2 up to 2-1/2 hours. Stir occasionally, returning the lid after stirring. The sauce will thicken, reduce, and become ultra flavorful as it slowly simmers.
Stir sauce and adjust seasonings, adding more salt if needed. Depending on tomatoes used, you may even need to add a touch of sugar to counteract (I add 2 teaspoons). For some acidity, add some balsamic vinegar to taste (I add 2 teaspoons). Remove bay leaves and discard. Enjoy sauce served over cooked pasta with freshly grated Parmesan and fresh parsley (if using). See note 4 for how to serve the “authentic” way :)

Video

Notes

Note 1: Look for well-marbled sausage, which contributes more flavor and richness. Remove the casings before cooking, and use the leftover sausage in this quick Sausage And Veggie Skillet. Sausage labeled sweet is a mild sausage that is seasoned with basil instead of oregano.

Note 2: Grab the best quality canned tomatoes you can find! I use and recommend San Marzano or Muir Glen crushed tomatoes (so much flavor!) With cheaper tomatoes, you may need to add some sugar to balance out acidity.

Note 3: To drain grease, I line a bowl with foil and pour all the grease in the bowl. Then I measure out 2 tablespoons to add back to the pot. When the grease hardens, you can ball up the foil and discard!

Note 4: Bring a very large pot of salted water (1 tsp. salt to every 4 cups) to a rapid boil. To serve 4–6: Add 16 oz. pasta and cook until just al dente—cooked but still quite firm (usually 2 minutes less than cook time). Before draining, pull out 1 cup pasta water. Meanwhile, heat a large, deep pan over medium-high. Add about 4-1/2 up to 5 cups Ragu; bring to simmer. Use tongs to transfer pasta to the pan. Toss gently, gradually adding pasta water until sauce reduces, by which time sauce will thicken and stick beautifully to the pasta. Serve immediately, garnished with Parmesan cheese if using!

Nutrition Note: Nutrition information is for the sauce only.

Storage: Let leftovers cool, then transfer them to an airtight container. Store in the fridge for up to 4 days. Reheat on the stove over low heat or in the microwave until warm.

Nutrition