Easy Ragu
Easy Ragu
Ingredients
For the Ragu
- 2 carrots, medium, diced
- 2 celery stalks, diced
- 1 onion, small, diced
- 1/4 cup olive oil
- 1 pound ground beef
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 1/2 cup red wine
- 28 ounces crushed tomatoes, 1 can
- 2 cups beef broth
- 1/2 teaspoon Italian seasoning
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 2 bay leaves
- 1/2 cup heavy cream
For Serving
- 12 ounces pasta, such as tagliatelle or fettuccine, cooked according to package directions
- 1/4 cup Parmesan cheese, freshly grated, for garnish
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Dice the carrots, celery, and onion into small, uniform pieces.
⏱️ 10 min
- 2
Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat.
⏱️ 1 min
- 3
Add the diced carrots, celery, and onion to the pot. Sauté, stirring occasionally, until the vegetables are softened, about 8-10 minutes.
⏱️ 10 min
- 4
Add the ground beef to the pot. Break it up with a spoon and brown thoroughly, stirring occasionally, until no pink remains, about 8-10 minutes.
⏱️ 10 min
- 5
Carefully drain any excess fat from the pot.
⏱️ 2 min
- 6
Stir in the minced garlic and tomato paste. Cook for 1 minute, stirring constantly, until fragrant.
⏱️ 1 min
- 7
Pour in the red wine. Bring to a simmer and cook for 5 minutes, stirring occasionally, to reduce the wine.
⏱️ 5 min
- 8
Add the crushed tomatoes and beef broth to the pot. Stir to combine.
⏱️ 1 min
- 9
Season with Italian seasoning, salt, and black pepper. Add the bay leaves.
⏱️ 1 min - 10
Bring the ragu to a gentle simmer, then reduce the heat to low. Cover the pot and simmer for 2 to 3 hours, stirring occasionally to prevent sticking. The longer it simmers, the more flavor will develop.
⏱️ 180 min
- 11
Once the ragu has simmered, remove and discard the bay leaves.
⏱️ 1 min
- 12
Stir in the heavy cream until fully incorporated.
⏱️ 1 min
- 13
Add the cooked pasta directly to the ragu in the pot. Toss the pasta to coat it evenly with the sauce.
⏱️ 2 min
- 14
Serve immediately, garnished with freshly grated Parmesan cheese and chopped fresh parsley.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Easy Ragu
For the Ragu
- 2 carrots, medium, diced
- 2 celery stalks, diced
- 1 onion, small, diced
- 1/4 cup olive oil
- 1 pound ground beef
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 1/2 cup red wine
- 28 ounces crushed tomatoes, 1 can
- 2 cups beef broth
- 1/2 teaspoon Italian seasoning
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 2 bay leaves
- 1/2 cup heavy cream
For Serving
- 12 ounces pasta, such as tagliatelle or fettuccine, cooked according to package directions
- 1/4 cup Parmesan cheese, freshly grated, for garnish
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Dice the carrots, celery, and onion into small, uniform pieces.
⏱️ 10 min - 2
Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat.
⏱️ 1 min - 3
Add the diced carrots, celery, and onion to the pot. Sauté, stirring occasionally, until the vegetables are softened, about 8-10 minutes.
⏱️ 10 min - 4
Add the ground beef to the pot. Break it up with a spoon and brown thoroughly, stirring occasionally, until no pink remains, about 8-10 minutes.
⏱️ 10 min - 5
Carefully drain any excess fat from the pot.
⏱️ 2 min - 6
Stir in the minced garlic and tomato paste. Cook for 1 minute, stirring constantly, until fragrant.
⏱️ 1 min - 7
Pour in the red wine. Bring to a simmer and cook for 5 minutes, stirring occasionally, to reduce the wine.
⏱️ 5 min - 8
Add the crushed tomatoes and beef broth to the pot. Stir to combine.
⏱️ 1 min - 9
Season with Italian seasoning, salt, and black pepper. Add the bay leaves.
⏱️ 1 min - 10
Bring the ragu to a gentle simmer, then reduce the heat to low. Cover the pot and simmer for 2 to 3 hours, stirring occasionally to prevent sticking. The longer it simmers, the more flavor will develop.
⏱️ 180 min - 11
Once the ragu has simmered, remove and discard the bay leaves.
⏱️ 1 min - 12
Stir in the heavy cream until fully incorporated.
⏱️ 1 min - 13
Add the cooked pasta directly to the ragu in the pot. Toss the pasta to coat it evenly with the sauce.
⏱️ 2 min - 14
Serve immediately, garnished with freshly grated Parmesan cheese and chopped fresh parsley.
⏱️ 1 min