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Ground Beef Ragu

A rich and hearty Italian ragu made with ground beef, tomatoes, and savory spices, perfect for pasta or bread.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 6
Course: Main Course
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 pound ground beef
  • 1 medium onion diced
  • 2 cloves garlic minced
  • 1 carrot finely chopped
  • 1 celery stalk finely chopped
  • 1 can 28 ounces crushed tomatoes
  • 2 tablespoons tomato paste
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes optional
  • 2 tablespoons olive oil
  • 1/2 cup red wine optional
  • Fresh parsley for garnish

Equipment

  • Large skillet or saucepan
  • Wooden spoon or spatula
  • Cutting board
  • Chef's knife
  • Measuring cups and spoons

Method
 

  1. Heat the olive oil in a large skillet over medium heat.
  2. Add the diced onion, carrot, and celery to the skillet and sauté for about 5 minutes until they soften.
  3. Stir in the minced garlic and cook for an additional minute.
  4. Add the ground beef to the skillet, breaking it up with a spatula. Cook until browned and no longer pink.
  5. If using, pour in the red wine, scraping any browned bits from the bottom.
  6. Stir in the crushed tomatoes, tomato paste, oregano, basil, salt, pepper, and red pepper flakes.
  7. Reduce the heat to low and let the ragu simmer uncovered for 30-45 minutes.
  8. Serve the ragu over your favorite pasta or side, and garnish with fresh parsley.

Notes

Let the ragu cool and store it overnight; it will taste even better the next day.