Description
This classic Beef Ragu recipe features a rich, slow-simmered meat sauce made with lean ground beef, fresh vegetables, and San Marzano tomato sauce, served over perfectly cooked spaghetti. It’s a comforting Italian dish perfect for weeknight dinners or special occasions, garnished with fresh basil and optional Parmesan cheese for added flavor.
Ingredients
Scale
Ragu Sauce
- ⅓ cup extra virgin olive oil
- 1 large carrot, peeled and finely chopped
- 1 celery stalk, finely chopped
- 1 small red onion, finely chopped
- 2 cloves garlic, minced
- 1 pound lean ground beef
- 3 cups tomato sauce (preferably San Marzano tomatoes)
- 1 tsp salt
Pasta
- 1 pound spaghetti, cooked according to package directions
Garnish
- Fresh basil leaves
- Parmesan cheese (optional)
Instructions
- Prepare the Sofrito: In a large pot, heat the extra virgin olive oil over medium heat. Add the finely chopped carrots, celery, red onion, and minced garlic. Cook these vegetables until they are lightly browned and softened, approximately 10 to 15 minutes, stirring occasionally to prevent sticking or burning.
- Cook the Beef: Add the lean ground beef to the pot, breaking it into smaller clumps using a spoon or spatula. Brown the meat thoroughly until it loses its raw color and is lightly caramelized, about 10 minutes, stirring frequently to ensure even cooking.
- Simmer the Sauce: Pour in the tomato sauce and add the salt. Stir well until all ingredients are combined. Reduce the heat to a simmer and cook uncovered for 25 minutes. Stir occasionally to prevent the sauce from sticking to the bottom of the pot and to allow flavors to meld together.
- Combine with Pasta and Serve: Remove the ragu sauce from heat. Toss the hot, cooked spaghetti with the ragu until well coated. Serve immediately, garnished with fresh basil leaves and sprinkled with Parmesan cheese if desired.
Notes
- For a deeper flavor, consider simmering the sauce longer, up to 45 minutes, stirring occasionally.
- Use San Marzano tomatoes for an authentic Italian tomato flavor.
- You can substitute the ground beef with ground veal or pork for variation.
- Leftover ragu sauce freezes well for up to 3 months.
- Parmesan cheese garnish is optional but adds a rich, savory finish.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Keywords: Beef Ragu, Italian Meat Sauce, Spaghetti Ragu, Classic Italian Dinner, Slow Simmered Meat Sauce
