Ultimate Beef Ragu
User Reviews
5
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Prep Time
15 mins
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Cook Time
1 hr 40 mins
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Total Time
1 hr 55 mins
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Servings
8
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Calories
524 kcal
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Course
Main Course
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Cuisine
Italian
Ultimate Beef Ragu
Description
This Ultimate Beef Ragu begins by frying diced bacon to render fat and deepen flavor, followed by cooking finely chopped onion, celery, carrot, and garlic until tender. Ground beef and Italian sausage are added and browned to build a meaty base. Red wine is incorporated and reduced briefly to concentrate its flavor. Tomato components including diced tomatoes, tomato sauce, and paste are combined with herbs such as rosemary, thyme, basil, sage, fennel seed, and bay leaf, along with heavy cream, which mellows acidity and enriches the sauce.
The sauce simmers covered for 60 to 90 minutes to marry flavors, then uncovered to reduce further and thicken. The end result is a robust and creamy ragu with umami notes enhanced optionally by porcini mushroom powder. It is traditionally served over hot, al dente pasta and topped with fresh Parmesan-Reggiano cheese.
This sauce improves in flavor if prepared ahead and reheated. It freezes well, making it suitable for convenient future meals.
Ingredients
- 5 lices Bacon diced (vegetarian: use Morningstar Veggie Bacon Strips or similar plus 1/4 teaspoon smoked paprika, thick cut
- 2 tablespoons butter vegan: use vegetable spread, such as Earth Balance, unsalted
- 2 tablespoons olive oil
- 1 yellow onion very finely chopped, large
- 2 celery very finely chopped, ribs
- 2 carrot very finely chopped
- 3 cloves garlic , minced
- 1 pound ground beef (vegetarians: about 1 cup dried TVP)
- 1 pound Italian sausage vegetarians: Morningstar Italian Sausage crumbles or similar, ground
- 1/2 cup red wine dry
- 28 ounces diced tomatoes canned, petite
- 28 ounces tomato sauce or puree
- 1 tablespoon tomato paste
- 1/2 cup heavy cream (vegan: vegan whipping cream substitute)
- 3/4 teaspoon rosemary dried
- 3/4 teaspoon thyme dried
- 1/2 teaspoon basil dried
- 1/2 teaspoon sage dried ground
- 1/2 teaspoon ground fennel seed (I blitz it in a spice/coffee grinder)
- 1 bay leaf
- 1 teaspoon sugar
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper freshly ground
- 1 tablespoon porcini mushroom optional for a fabulous dose of umami; highly recommended, dried, ground
- pasta GF: use gluten free, hot, cooked al dente
Instructions
- Heat a heavy pot or Dutch oven over medium-high and fry the bacon until done.Add the butter and olive oil. Add the onion, garlic, celery, carrot and cook until tender but not browned, about 10 minutes. Add the ground beef and sausage and cook, breaking up the lumps, until no longer pink, about 10 minutes. (If you like you can drain some of the grease.)Add the wine, bring to a boil, and simmer for 2 minutes. Add the diced tomatoes, tomato sauce, tomato paste, heavy cream and remaining ingredients and bring to a boil. Reduce the heat to low, cover and cook for 60-90 minutes, stirring occasionally. Remove the lid and let simmer for an additional 30 minutes. Add salt and pepper to taste. Discard bay leaf.Serve with hot al dente pasta of your choice along with a sprinkle of Parmesan-Reggiano cheese.Note: This sauce is even better the next day after the flavors have had more time to meld! It also freezes well.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 524 kcal
% Daily Value*
| Calories | 524kcal | 26% |
| Carbohydrates | 17g | 6% |
| Protein | 20g | 40% |
| Fat | 42g | 65% |
| Saturated Fat | 16g | 80% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 18g | 90% |
| Trans Fat | 1g | 50% |
| Cholesterol | 105mg | 35% |
| Sodium | 1216mg | 51% |
| Potassium | 955mg | 20% |
| Fiber | 4g | 16% |
| Sugar | 10g | 20% |
| Vitamin A | 2239IU | 45% |
| Vitamin C | 19mg | 21% |
| Calcium | 85mg | 9% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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