Ingredients
Scale
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 pound ground beef
- 1/2 cup red wine (optional, but adds depth)
- 1 can (28 ounces) crushed tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- 1/2 cup beef broth
- 1 bay leaf
- 1/4 cup grated Parmesan cheese, plus more for serving
- Fresh basil leaves for garnish (optional)
If you’re missing an ingredient, don’t fret! Ground turkey can substitute for beef, and if you’re out of red wine, a splash of balsamic vinegar can add a nice touch of acidity.
Instructions
- Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, sautéing until the onion is translucent and fragrant, about 5 minutes.
- Add the ground beef, breaking it up with a wooden spoon. Cook until browned, about 7-10 minutes.
- If using, pour in the red wine, scraping up any browned bits from the bottom of the pot. Let it simmer until the wine reduces by half.
- Stir in the crushed tomatoes, tomato paste, dried oregano, dried basil, salt, and pepper. Mix well to combine.
- Pour in the beef broth, add the bay leaf, and bring the mixture to a gentle simmer.
- Cover the pot and let it simmer on low heat for at least 45 minutes, stirring occasionally. This is a great time to catch up on a podcast, or like me, chase after your little ones.
- Once the ragu has thickened and the flavors have melded beautifully, remove the bay leaf and stir in the Parmesan cheese until melted and creamy.
- Serve over your favorite pasta, and garnish with fresh basil and extra Parmesan, if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Beef Ragu, recipe, cooking, food
