Hearty Ragu with Beef and Vegetables

About this recipe

Experience the authentic taste of a classic Italian ragu. This recipe combines tender beef, a medley of vegetables, and robust red wine to create an aromatic sauce that simmers to perfection. Ideal for dinners or special occasions, the slow cooking allows the flavors to develop, offering a warm and comforting meal.

Ingredients

• 1 pound ground beef
• 1 pound ground pork
• 1 onion, finely diced
• 2 carrots, finely diced
• 2 celery stalks, finely diced
• 4 cloves garlic, minced
• 1 can (28 ounces) tomato passata
• 1/2 cup tomato paste
• 1 cup beef broth
• 1 cup quality red wine
• 2 tablespoons olive oil
• 2 teaspoons dried oregano
• 2 teaspoons dried basil
• Salt to taste
• 1/2 teaspoon black pepper
• Grated Parmesan cheese, for serving
• Fresh basil leaves, for garnish

Directions

1. 1

   Heat olive oil in a Dutch oven over medium heat.

2. 2

   Add ground beef and pork, cooking until browned. Remove and set aside.

3. 3

   In the same pot, sauté onion, carrots, celery, and garlic for about 5 minutes until softened.

4. 4

   Return meat to the pot, then add tomato passata, tomato paste, beef broth, red wine, oregano, basil, salt, and pepper. Stir well.

5. 5

   Simmer uncovered on low heat for 2.5 hours, stirring occasionally and adding water if needed.

6. 6

   Taste and adjust seasoning. Serve over pasta with Parmesan and basil.