Italian Beef Ragu
A classic Italian beef ragu that's easy and packed full of flavour! This ground beef ragu is made using only a few simple ingredients and can be used in so many ways. Toss it with fresh tagliatelle pasta, make it into lasagne with bechamel sauce or use it as a filling for homemade ravioli for a truly authentic Italian meal. Find step by step photos and instructions below.
Servings: 6 people
Calories: 547kcal
Ingredients
- 1 carrot
- 1 white onion
- 1 stalk celery
- 8.8 oz 250g ground beef (mince) (250g)
- 8.8 oz 250g ground pork (mince) (250g)
- 2 cups sieved tomatoes (passata) (470g)
- 1 tablespoon tomato paste
- 1 cup (230ml) red wine (240ml)
- 4 cups beef stock (1 litre)
- 1 bay leaf (optional)
- 1 tablespoon olive oil
- 1 pinch salt and pepper
Instructions
- Finely chop the carrot, onion and celery and sweat the vegetables gently in a large frying pan with the olive oil. Once the vegetables are soft add the ground beef and pork and cook until browned.
- If there is a lot of excess fat in the pan, drain some out. Add the red wine and reduce by half. Once the wine has reduced by half add the passata, tomato paste and half of the beef stock and a pinch of salt and pepper.
- Stir the sauce then add the bay leaf. Let it simmer on a low heat uncovered for 2 and a half hours topping up with the rest of the stock as it reduces.
- Tip: Remeber to check on the ragu every now and then to stir it and add extra stock or water if needed.
- To serve with pasta add cooked pasta into the ragu and toss or use as desired.
Video
Notes
- Don't rush the soffritto or you won't get the real depth of flavour.
- Make sure to use 50/50 ground beef and pork.
- Use high-quality passata (sieved tomatoes) as cheaper brands can be very acidic.
- Use a red wine that's good enough to drink and never use cooking wine.
- Try to use the highest quality beef stock or broth you can find if not homemade. This sauce is super simple so high-quality ingredients are important.
- If serving the traditional way with tagliatelle pasta then boil the pasta then add it straight into the ragu and toss to coat before serving.
- Leftover can be stored in the fridge for 3-4 days and reheated. You may need to loosen with extra water or stock.
- You can also freeze this ragu just thaw completely before reheating.
Nutrition
Calories: 547kcal | Carbohydrates: 12g | Protein: 33g | Fat: 36g | Saturated Fat: 13g | Cholesterol: 119mg | Sodium: 457mg | Potassium: 1228mg | Fiber: 2g | Sugar: 6g | Vitamin A: 2130IU | Vitamin C: 11.1mg | Calcium: 67mg | Iron: 4.4mg