Rustic Sausage and Beef Ragu over Rigatoni
Rustic Sausage and Beef Ragu over Rigatoni
Ingredients
For the Ragu
- 2 tablespoons olive oil
- 1 yellow onion, medium, finely chopped
- 4 cloves garlic, minced
- 1 pound ground beef, 80/20 lean
- 1 pound Italian sausage, mild or hot, casings removed
- 1/2 cup dry red wine, such as Chianti or Merlot
- 2 tablespoons tomato paste
- 28 ounces crushed tomatoes, canned
- 1 1/2 cups beef broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 bay leaf
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
For Serving
- 1 pound rigatoni pasta
- 1/2 cup ricotta cheese, whole milk
- 1/4 cup Parmesan cheese, grated, plus more for serving
- 1/4 cup fresh parsley, chopped, for garnish
Instructions
- 1
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the chopped yellow onion and cook, stirring occasionally, until softened and translucent, about 5 to 7 minutes.
⏱️ 7 min
- 2
Add the minced garlic to the pot and cook for another 1 minute until fragrant, being careful not to burn it.
⏱️ 1 min
- 3
Increase the heat to medium-high. Add the ground beef and Italian sausage (removed from casings) to the pot. Break up the meat with a wooden spoon and cook until browned, about 8 to 10 minutes. Drain off any excess fat.
⏱️ 10 min
- 4
Pour in the dry red wine, scraping the bottom of the pot with your spoon to deglaze and release any browned bits. Let the wine simmer and reduce by half, about 2 to 3 minutes.
⏱️ 3 min
- 5
Stir in the tomato paste and cook for 1 minute, allowing it to deepen in color. Then, add the crushed tomatoes, beef broth, dried oregano, dried basil, and bay leaf. Season with 1 teaspoon of salt and 1/2 teaspoon of black pepper.
⏱️ 2 min
- 6
Bring the ragu to a gentle simmer, then reduce the heat to low, cover the pot, and let it cook for at least 1 1/2 hours, or up to 2 hours, stirring occasionally. The longer it simmers, the more the flavors will meld and deepen. Remove the bay leaf before serving.
⏱️ 120 min
- 7
About 15 minutes before the ragu is ready, bring a large pot of salted water to a rolling boil. Add the rigatoni pasta and cook according to package directions until al dente.
⏱️ 12 min
- 8
Drain the pasta and divide it among serving bowls. Ladle a generous amount of the rustic ragu over the rigatoni. Top each serving with a dollop of ricotta cheese, a sprinkle of grated Parmesan cheese, and fresh chopped parsley.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Rustic Sausage and Beef Ragu over Rigatoni
Ingredients
For the Ragu
- 2 tablespoons olive oil
- 1 yellow onion, medium, finely chopped
- 4 cloves garlic, minced
- 1 pound ground beef, 80/20 lean
- 1 pound Italian sausage, mild or hot, casings removed
- 1/2 cup dry red wine, such as Chianti or Merlot
- 2 tablespoons tomato paste
- 28 ounces crushed tomatoes, canned
- 1 1/2 cups beef broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 bay leaf
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
For Serving
- 1 pound rigatoni pasta
- 1/2 cup ricotta cheese, whole milk
- 1/4 cup Parmesan cheese, grated, plus more for serving
- 1/4 cup fresh parsley, chopped, for garnish
Instructions
- 1
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the chopped yellow onion and cook, stirring occasionally, until softened and translucent, about 5 to 7 minutes.
⏱️ 7 min - 2
Add the minced garlic to the pot and cook for another 1 minute until fragrant, being careful not to burn it.
⏱️ 1 min - 3
Increase the heat to medium-high. Add the ground beef and Italian sausage (removed from casings) to the pot. Break up the meat with a wooden spoon and cook until browned, about 8 to 10 minutes. Drain off any excess fat.
⏱️ 10 min - 4
Pour in the dry red wine, scraping the bottom of the pot with your spoon to deglaze and release any browned bits. Let the wine simmer and reduce by half, about 2 to 3 minutes.
⏱️ 3 min - 5
Stir in the tomato paste and cook for 1 minute, allowing it to deepen in color. Then, add the crushed tomatoes, beef broth, dried oregano, dried basil, and bay leaf. Season with 1 teaspoon of salt and 1/2 teaspoon of black pepper.
⏱️ 2 min - 6
Bring the ragu to a gentle simmer, then reduce the heat to low, cover the pot, and let it cook for at least 1 1/2 hours, or up to 2 hours, stirring occasionally. The longer it simmers, the more the flavors will meld and deepen. Remove the bay leaf before serving.
⏱️ 120 min - 7
About 15 minutes before the ragu is ready, bring a large pot of salted water to a rolling boil. Add the rigatoni pasta and cook according to package directions until al dente.
⏱️ 12 min - 8
Drain the pasta and divide it among serving bowls. Ladle a generous amount of the rustic ragu over the rigatoni. Top each serving with a dollop of ricotta cheese, a sprinkle of grated Parmesan cheese, and fresh chopped parsley.
⏱️ 5 min