Why Make This Recipe
Italian Beef Ragu is a classic dish that warms the heart and soul. It embodies rich flavors and comforting aromas that transport you straight to Italy. With its blend of ground beef and pork simmered in a luscious tomato sauce, it’s perfect for family dinners or gatherings with friends.
Making Beef Ragu from scratch not only fills the home with delightful smells but also offers a meal that’s filling and satisfying. It’s versatile, so you can enjoy it with different types of pasta, polenta, or even on its own.
Equipment Needed For Italian Beef Ragu
To make this delicious Beef Ragu, you need some basic kitchen equipment. A large frying pan, preferably deep enough to hold all the ingredients, is essential. A good chopping knife and a cutting board will make it easier to prep your vegetables.
You’ll need a spoon for stirring and a measuring cup for liquids. A ladle is helpful for serving, while a pot is required if you plan to boil pasta. Finally, ensure you have a quality simmer pot or saucepan for the lengthy cooking process.
What You Need to Make Italian Beef Ragu
- 1 carrot
- 1 white onion
- 1 stalk celery
- 8.8 oz (250g) ground beef (mince)
- 8.8 oz (250g) ground pork (mince)
- 2 cups sieved tomatoes (passata) (470g)
- 1 tablespoon tomato paste
- 1 cup (230ml) red wine
- 4 cups beef stock (1 litre)
- 1 bay leaf (optional)
- 1 tbsp olive oil
- 1 pinch salt
- 1 pinch pepper
How to Cook Italian Beef Ragu Step by Step
Begin by finely chopping the carrot, white onion, and celery. Use a sharp knife for a clean cut and a cutting board for safety. Grab a large frying pan and heat the olive oil over medium heat. Once the oil is hot, add the chopped vegetables to the pan. Cook them gently, stirring occasionally, until the vegetables have softened and the onion has become translucent.
Next, it’s time to add the ground meat. Stir in both the ground beef and ground pork into the pan with the softened vegetables. Cook this mixture until the meat is browned and no longer pink. If there’s too much excess fat in the pan, don’t hesitate to drain a bit of it out. This helps ensure a less greasy final dish.
Once the meat is browned, add in the red wine. Allow it to simmer until reduced by half, as this concentrates the flavors. It’s essential to stir the mixture occasionally during this step to ensure nothing sticks to the bottom of the pan. After the wine has reduced, add the sieved tomatoes and the tomato paste. This combination will give your sauce that rich tomato flavor.
Pour in half of the beef stock, then season with a pinch of salt and pepper to your taste. Stir the sauce thoroughly to combine all the ingredients. Now, add the bay leaf if you chose to include it. This will add depth to your ragu as it simmers.
Bring your sauce to a gentle simmer. It’s important that you keep the heat low and leave the pan uncovered. Let it cook for about two and a half hours, stirring occasionally. As the ragu simmers, the flavors meld beautifully, creating a dish that’s flavorful and comforting.
Check on your sauce every so often. If the ragu reduces too much, add more of the beef stock or water as needed. You want it to have a rich consistency but not be too dry. When the sauce is rich and thick, it’s time to serve. If you’re using it with pasta, add your cooked pasta directly to the ragu and toss until well coated.
How To Make Italian Beef Ragu
Making Beef Ragu is straightforward. Start with fresh ingredients, as using fresh vegetables will enhance the flavor. The slow cooking process allows all the ingredients to meld together, creating a savory sauce that’s perfect over any pasta.
Keeping an eye on your sauce while it simmers is crucial. Stirring occasionally prevents residue from sticking to the pan, ensuring a smooth sauce. Adjusting the seasoning as you go will make sure your ragu is to your liking.
To achieve the deepest flavor, don’t rush the cooking. The longer you allow the ragu to simmer, the richer it will become. It’s the magic of slow cooking; patience is the key.
How To Serve Italian Beef Ragu
Serving Beef Ragu is a delightful experience. Once your sauce is ready, prepare your pasta of choice—spaghetti, pappardelle, or any other favorite. Cook the pasta al dente as it will absorb some of the sauce once mixed.
In a large bowl or pot, combine the drained pasta with the ragu. Toss them together so every strand of pasta is coated in the delicious sauce. For an extra touch, consider garnishing with freshly grated Parmesan cheese and a sprinkle of fresh basil for an aromatic finish.
You can serve the Beef Ragu on a large platter or individual bowls. Offering crusty bread on the side allows guests to soak up the flavorful sauce, making for a complete dining experience.
What To Serve With Italian Beef Ragu
Beef Ragu pairs wonderfully with various side dishes. A crisp green salad with a light vinaigrette can provide a refreshing contrast. The acidity in the salad can balance the richness of the ragu.
Garlic bread is another excellent option, perfect for soaking up any leftover sauce. A side of roasted vegetables can also complement the dish beautifully, adding some health while still being delicious.
Wine is an essential part of this meal; a glass of Italian red, like Chianti or Barolo, would be ideal. The wine’s tannins can enhance the richness of the ragu, resulting in a balanced pairing.
How To Store Italian Beef Ragu
If you find yourself with leftovers, storing Beef Ragu is simple. Allow the ragu to cool completely before transferring it to an airtight container. Store it in the refrigerator, where it will last for about three days.
For longer storage, consider freezing the ragu. It freezes well and can be kept for up to three months in a suitable freezer-safe container. When ready to eat, thaw in the fridge overnight and reheat gently on the stove, adding a splash of water or stock to loosen it up.
Tips To Make Italian Beef Ragu
To elevate your Beef Ragu, use high-quality beef and pork for enhanced flavor. Fresh herbs, like thyme or oregano, can be added to the simmering sauce for another layer of taste.
Using homemade beef stock, if available, can significantly improve the richness. If you prefer a thinner sauce, feel free to add more stock or even a little pasta water as it cooks.
Remember to check the seasoning; always taste before serving. Adjust salt and pepper levels to ensure the sauce meets your personal preference.
Variation
While this recipe provides a classic approach, there are many variations of Beef Ragu. For a spicier kick, consider adding crushed red pepper flakes during cooking. You can also customize the type of pasta or serve it over polenta instead.
For those who enjoy a herbal profile, adding fresh rosemary or thyme can create a fragrant sauce. You might also explore switching meats—substituting ground turkey or chicken is lighter yet still delicious.
Best Time To Make Italian Beef Ragu
Italian Beef Ragu is ideal for making on a lazy weekend afternoon. The slow cooking process allows you to enjoy leisure time while the ragu flavors develop. It’s great for meal prepping too, as the flavors intensify over time, making leftovers even tastier.
This dish is also perfect for gatherings or family get-togethers. It can feed a crowd and warms hearts as much as it does bellies.
Common Mistakes To Avoid
One of the most common mistakes is rushing the cooking time. Allowing the ragu to simmer slowly is integral to developing robust flavors. Skipping this step may lead to a less harmonious taste.
Another mistake is overcrowding the pan when browning the meat. Brown in batches if needed, ensuring each piece gets a good sear for the best flavor.
Lastly, don’t forget to taste as you go. Adjusting seasoning along the way is crucial for a dish that truly satisfies your palate.
Nutritional Notes
Italian Beef Ragu is a protein-rich dish, providing essential nutrients from the ground beef and pork. It offers iron and B vitamins, important for energy production and overall health.
Pairing the ragu with whole-grain pasta can enhance the meal’s fiber content. Adding vegetables in the dish boosts nutritional value, making it not only comforting but healthy.
FAQs
Can I use other meats for Beef Ragu?
Yes! You can substitute with ground turkey, chicken, or even go vegetarian with lentils.
How long should I cook the ragu for the best flavor?
For optimal flavor, simmer the ragu for at least two to three hours. This allows the flavors to meld beautifully.
Can I make Beef Ragu ahead of time?
Absolutely! In fact, ragu tastes even better the next day. Cook it in advance and reheat when you’re ready to serve.
Conclusion
Italian Beef Ragu is more than just a meal; it’s an experience to savor. The rich flavors and comforting texture make it a perfect dish for family gatherings or cozy nights in. From prepping the fresh ingredients to the long, slow simmering, every step contributes to a scrumptious final result.
With its simple ingredients and easy steps, you can create a memorable dish that will impress anyone at the dinner table. Once you taste this homemade ragu, you might find it’s a dish you return to time and time again, savoring the comforting embrace of Italy in your own home.
Italian Beef Ragu
Ingredients
Method
- Finely chop the carrot, white onion, and celery using a sharp knife on a cutting board.
- Heat the olive oil in a large frying pan over medium heat.
- Add the chopped vegetables to the hot oil and cook gently, stirring occasionally, until softened and the onion is translucent.
- Stir in both the ground beef and ground pork, cooking until the meat is browned and no longer pink.
- If there is excess fat, drain it to reduce greasiness.
- Pour in the red wine and let it simmer until reduced by half, stirring occasionally.
- Add the sieved tomatoes and tomato paste, stirring to combine.
- Add half of the beef stock, season with salt and pepper, and stir well.
- Add a bay leaf if desired, and bring the sauce to a gentle simmer.
- Cook uncovered for about two and a half hours, stirring occasionally.
- If the sauce reduces too much, add more beef stock or water as needed.
- Once the sauce is thick and rich, serve it over your choice of cooked pasta, coating well.
- Garnish with freshly grated Parmesan cheese and a sprinkle of fresh basil if desired.
