Description
This rich and savory ragu sauce is a classic Italian meat sauce made with ground beef and pork, slowly simmered with vegetables, wine, tomatoes, and a touch of Pecorino Romano cheese. Perfect as a hearty pasta topping or a base for baked dishes like lasagna and baked ziti, this ragu sauce delivers deep, comforting flavors with a fresh basil finish.
Ingredients
Scale
Vegetables & Aromatics
- 2 large carrots, peeled and diced
- 2 stalks celery, diced
- 1 medium onion, diced
- 6 garlic cloves, chopped
Meat & Dairy
- 1.5 lbs ground beef
- 1 lb ground pork
- 1 hunk (about 2 oz) Pecorino Romano cheese or rind
- Grated Pecorino Romano for garnish
Liquids & Canned Goods
- 6 tbsp olive oil (divided)
- 1 cup cabernet or red wine of choice
- 28 oz can whole peeled tomatoes
- 24 oz jar passata
- 1 cup water (divided, more as needed)
Seasonings
- Salt to taste
- Cracked black pepper to taste
- Crushed red pepper flakes to taste
- Pinch of sugar
- 2 bay leaves
- 15 fresh basil leaves, ripped (added at the very end)
Instructions
- Sauté the vegetables: Heat 4 tablespoons of olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the diced carrots, celery, onion, along with salt, cracked 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 to release its aroma.
- Add tomato paste and brown the meat: Stir in the tomato paste and cook for 3 to 5 minutes, allowing it to deepen in flavor. Add the ground beef and pork, breaking up the meat as it cooks. If needed, drizzle in the remaining olive oil. Season again with salt and pepper, cooking until the meat is thoroughly browned and crumbly.
- Deglaze and build the sauce: Pour in the red wine, scraping up all the flavorful browned bits from the bottom of the pot. Let the wine reduce for about 5 minutes. Add the whole peeled tomatoes, crushing them with a spoon or masher, then add half a cup of water to rinse out the tomato can and incorporate it into the sauce.
- Add passata, bay leaves, and Pecorino: Stir in the passata, the remaining half cup of water, a pinch of sugar, the two bay leaves, and the chunk of Pecorino Romano cheese. Bring the sauce to a boil, then immediately reduce the heat to a slow, gentle simmer. Partially cover the pot with the lid slightly ajar.
- Simmer low and slow: Let the sauce simmer for at least 1 hour, or longer if possible—several hours will develop even richer flavors. Add a splash of water if the sauce gets too thick; it should remain saucy and not become pasty. Stir occasionally to prevent sticking or burning at the bottom.
- Finish with basil: About 5 minutes before serving, remove the bay leaves and stir in the fresh basil leaves. This will add a bright, fresh finish to the deep, savory ragu sauce.
- Serve or bake: Spoon the finished ragu sauce over your favorite pasta, or use it as a base for lasagna, baked ziti, or stuffed shells. This sauce brings a comforting, hearty flavor reminiscent of Sunday dinners.
Notes
- You can use any dry red wine you enjoy if cabernet is not available.
- For a thicker sauce, simmer uncovered for the last 20 minutes, watching carefully to avoid burning.
- Adding a splash of water during simmering helps maintain the perfect saucy consistency.
- Use fresh Pecorino Romano rind for a richer cheesy depth while cooking, then grate more for serving.
- Leftovers store well and taste even better the next day.
- For a spicier version, increase the crushed red pepper flakes to your taste.
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
- Category: Sauce
- Method: Stovetop
- Cuisine: Italian
Keywords: Ragu sauce, Italian meat sauce, ground beef sauce, slow simmered tomato sauce, pasta sauce, traditional ragu
