Ingredients

6 tbsp olive oil (divided)

2 large carrots (peeled & diced)

2 stalks celery (diced)

1 medium onion (diced)

Salt & cracked black pepper (to taste)

Crushed red pepper flakes (to taste)

6 garlic cloves (chopped)

6 oz tomato paste

1.5 lbs ground beef

1 lb ground pork

1 cup cabernet (or a red wine you enjoy)

28 oz can whole peeled tomatoes

1 cup water (divided, more as needed)

24 oz jar passata

Pinch of sugar

2 bay leaves

1 hunk (about 2 oz) Pecorino Romano cheese or rind

15 fresh basil leaves (ripped, added at the very end)

Grated Pecorino Romano for garnish

Instructions

Step 1: Heat 4 tbsp olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the diced carrots, celery, onion, salt, black pepper, and crushed red pepper flakes. Sauté for about 15 minutes, stirring occasionally, until the vegetables soften and turn lightly golden. Add the chopped garlic and cook for a few more minutes.

Step 2: Stir in the tomato paste and cook for 3–5 minutes to deepen its flavor. Add the ground beef and pork, breaking up the meat as it cooks. Drizzle in the remaining 2 tbsp olive oil if needed. Season again with salt and pepper. Cook until the meat is browned and crumbly.

Step 3: Pour in the wine, scraping the bottom of the pot to lift any browned bits. Let the wine reduce for about 5 minutes.

Step 4: Add the whole peeled tomatoes, crushing them with a spoon or masher in the pot. Pour in half a cup of water to rinse out the can and add it to the mixture.

Step 5: Stir in the passata, remaining half cup of water, pinch of sugar, bay leaves, and the hunk of Pecorino Romano cheese or rind. Bring the sauce to a boil, then reduce to a gentle simmer. Partially cover the pot with the lid slightly ajar.

Step 6: Let the sauce simmer for at least 1 hour, or longer if possible, stirring occasionally to prevent sticking. Add a splash of water if it becomes too thick; the sauce should remain saucy, not pasty.

Step 7: About 5 minutes before serving, remove the bay leaves and stir in the fresh basil leaves to add a bright, fresh finish to the sauce.

Step 8: Serve the ragu sauce over your favorite pasta, or use it as a base for lasagna, baked ziti, or stuffed shells. Garnish with grated Pecorino Romano cheese.

Tips & Variations

For a deeper flavor, simmer the sauce longer, up to 3 hours, adding water as needed to keep it saucy.

You can substitute ground veal or turkey for a lighter version of the sauce.

If you prefer a smoother sauce, use an immersion blender to lightly puree before adding basil.

Use good-quality red wine that you enjoy drinking, as it impacts the overall taste.

To enhance richness, try finishing the sauce with a splash of whole milk or cream.

FAQs

Can I make this sauce without wine?

Yes, you can omit the wine and replace it with an equal amount of beef broth or water. This will still give you a flavorful sauce, though the wine adds a nice depth.

Is it necessary to add Pecorino Romano cheese rind?

While not essential, adding the Pecorino rind during simmering infuses the sauce with a subtle savory richness. If you don’t have it, the sauce will still be delicious without it.