Ingredients
Scale
Let’s dive into the ingredients. These are pantry staples for many, but feel free to make substitutions based on what you have at home—just like my mom taught me.
- 2 tablespoons olive oil
- 1 pound ground beef (or a mix of beef and pork for added flavor)
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 carrot, peeled and diced
- 1 celery stalk, diced
- 1 can (28 ounces) crushed tomatoes
- 1 cup beef broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- 1/2 cup red wine (optional, but recommended for depth of flavor)
- 1 cup milk (to soften the acidity of the tomatoes)
- Fresh parsley, chopped for garnish
Instructions
Cooking this ragu is as much about the journey as it is about the destination. Follow these steps and enjoy the process:
- Heat the olive oil in a large pot over medium heat. Add the chopped onion, garlic, carrot, and celery. Sauté for about 5 minutes until the vegetables are soft and the onion is translucent.
- Add the ground beef to the pot, breaking it up with a wooden spoon. Cook until it’s browned all over, about 8 minutes.
- Pour in the red wine (if using) and let it simmer for 2 minutes, allowing the alcohol to evaporate and the flavors to meld.
- Stir in the crushed tomatoes, beef broth, oregano, and basil. Season with salt and pepper.
- Bring the mixture to a gentle simmer, then reduce the heat to low. Cover the pot and let it simmer for at least 45 minutes, stirring occasionally.
- After 45 minutes, stir in the milk to smooth out the acidity of the tomatoes. Let the ragu simmer uncovered for another 15 minutes.
- Taste and adjust seasoning if necessary. Garnish with fresh parsley before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Italian Beef Ragu, recipe, cooking, food
