Italian Beef Ragu
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
2 hrs 30 mins
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Total Time
2 hrs 45 mins
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Servings
6 people
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Calories
547 kcal
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Course
Main Course
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Cuisine
Italian
Italian Beef Ragu
Description
This Italian Beef Ragu starts with finely chopped carrot, onion, and celery gently softened in olive oil. Ground beef and pork are added to this soffritto and browned until cooked through. Excess fat is drained before deglazing the pan with red wine, which is reduced by half to concentrate flavor.
Tomato passata and tomato paste are stirred in with half the beef stock and seasonings, then the mixture simmers uncovered for two and a half hours, with occasional stirring and additional stock added as needed. This slow cooking allows the sauce to thicken and the flavors to meld.
The sauce pairs well with pasta such as tagliatelle, especially when the cooked pasta is tossed directly into the ragu, allowing it to coat the noodles completely. The resulting ragu is rich and hearty, suitable as a main course.
Leftovers store well refrigerated for 3 to 4 days and can be frozen. When reheating, loosen the sauce with water or stock if it has thickened too much.
Ingredients
- 1 carrot
- 1 white onion
- 1 celery stalk
- 8.8 oz 250g ground beef 250g, mince
- 8.8 oz 250g pork 250g, ground/minced
- 2 cups tomato passata 470g, sieved tomatoes
- 1 tablespoon tomato paste
- 1 cup (230ml) red wine (240ml)
- 4 cups beef stock (1 litre)
- 1 bay leaf (optional)
- 1 tbsp olive oil
- 1 pinch salt
- 1 pinch black pepper
Instructions
- Finely chop the carrot, onion and celery and sweat the vegetables gently in a large frying pan with the olive oil. Once the vegetables are soft add the ground beef and pork and cook until browned.
- If there is a lot of excess fat in the pan, drain some out. Add the red wine and reduce by half. Once the wine has reduced by half add the passata, tomato paste and half of the beef stock and a pinch of salt and pepper.
- Stir the sauce then add the bay leaf. Let it simmer on a low heat uncovered for 2 and a half hours topping up with the rest of the stock as it reduces.
- Tip: Remeber to check on the ragu every now and then to stir it and add extra stock or water if needed.
- To serve with pasta add cooked pasta into the ragu and toss or use as desired.
Notes
- Sweat the soffritto vegetables slowly to develop deep flavor.
- Use an equal mix of ground beef and pork for best texture and taste.
- Choose good-quality tomato passata to avoid acidity.
- Use a drinkable red wine rather than cooking wine to enhance flavor.
- Opt for high-quality beef stock or broth, homemade preferred.
- Serve traditionally by mixing cooked tagliatelle pasta directly into the ragu.
- Store leftovers in the fridge for 3-4 days or freeze for longer storage; thaw completely before reheating.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 547 kcal
% Daily Value*
| Calories | 547kcal | 27% |
| Carbohydrates | 12g | 4% |
| Protein | 33g | 66% |
| Fat | 36g | 55% |
| Saturated Fat | 13g | 65% |
| Cholesterol | 119mg | 40% |
| Sodium | 457mg | 19% |
| Potassium | 1228mg | 26% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
| Vitamin A | 2130IU | 43% |
| Vitamin C | 11.1mg | 12% |
| Calcium | 67mg | 7% |
| Iron | 4.4mg | 24% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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