Description
A cozy, slow-simmered beef ragu with rich, comforting flavors and wholesome ingredients, perfect for clean family dinners and freezer-friendly meals.
Ingredients
Scale
- 1 lb (450g) ground beef (85% lean)
- 2 tbsp extra virgin olive oil
- 1 medium carrot, finely chopped
- 1 celery stalk, finely chopped
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 2 tbsp tomato paste
- 28 oz (800g) canned crushed tomatoes (no-salt-added preferred)
- 1 cup (240ml) beef broth
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 bay leaf
- Salt to taste (preferably kosher salt)
- Black pepper to taste
- ¼ tsp red pepper flakes (optional)
- A handful fresh parsley, chopped
- Pasta of choice (pappardelle, rigatoni, or spaghetti)
Instructions
- Heat olive oil in a large heavy-bottomed pot over medium-high heat. Add ground beef in chunks, breaking it up with a spoon. Brown the beef until no longer pink and caramelized, about 7-8 minutes. Drain excess fat if needed.
- Add diced onion, carrot, and celery to the pot. Stir and cook until softened, about 4-5 minutes. Add minced garlic and cook for another minute until fragrant.
- Stir in tomato paste and cook for 2 minutes to deepen flavor. Add crushed tomatoes, beef broth, oregano, basil, bay leaf, and red pepper flakes if using. Stir well.
- Bring sauce to a gentle simmer, then reduce heat to low. Partially cover with lid and simmer for 90 minutes to 2 hours, stirring every 20 minutes. Add broth or water if sauce thickens too much.
- Remove bay leaf. Taste and season with salt and pepper as needed. Stir in chopped fresh parsley.
- Cook pasta according to package instructions. Drain and toss with a little olive oil to prevent sticking. Serve ragu ladled generously over pasta. Optionally top with freshly grated Parmesan.
Notes
Do not skip browning the beef for best flavor. Simmer low and slow for tender beef and melded flavors. Use good-quality no-salt-added canned tomatoes. Remove bay leaf before serving. Season gradually and adjust salt at the end. Freeze leftovers in portions for up to 3 months. Reheat gently with a splash of broth if needed.
- Prep Time: 15 minutes
- Cook Time: 1 hour 50 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup sauce with pas
- Calories: 350
- Sodium: 450
- Fat: 12
- Carbohydrates: 30
- Fiber: 6
- Protein: 28
Keywords: beef ragu, easy ragu recipe, hearty beef sauce, family dinner, Italian ragu, slow simmered beef, freezer friendly dinner