Ultimate Beef Ragu

As an Amazon Associate I earn from qualifying purchases.0shares Share Tweet Pin Email Jump to Recipe Print RecipeNothing speaks comfort like a plate of hot pasta topped with this robust and flavorful beef ragu!  This beef ragu recipe is one of my all-time favorite pasta sauces and is a regular in our home.  Rich and hearty and positively PACKED with flavor, we’re confident you’re going to love it too! This is one of my all-time favorite pasta sauces and it’s one that my kids and husband regularly request.  There’s never a drop left on their plates and they usually reach for seconds.  Besides being absolutely delicious, another reason I love this dish is that the sauce can be made well in advance, the flavor only improves with time, and I can double or even triple the recipe so I have leftovers on hand during a busy week.  It’s also a great potluck dish to feed a crowd. Also known as Ragu di Carne, this traditional Italian meat sauce is a wonderful stick-to-your-ribs eating experience.  I make mine with ground beef, sausage, and bacon for a flavor-packed sauce.  I also include onions, garlic, carrots, celery, Roma tomatoes, tomato sauce, red wine, heavy cream, and Italian herbs.  And for an additional punch of umami you can include some dried ground porcini mushrooms.  The vegetables are caramelized in butter and olive oil and the ragu is cooked on low for an hour.  The end result will wow your taste buds! Ragu vs Bolognese – What is the Difference? Ragu and bolognese are both Italian meat sauces and are quite similar, but one of the main differences between the two is that ragu is often heavier on the tomatoes than bolognese.  Ragu is also usually a bit chunkier and thicker while bolognese is a little “saucier” (though by American spaghetti sauce standards bolognese is quite thick as well).  These differences can be very subtle though and vary from one family recipe to another. Ragu also differs from Italian-American spaghetti sauce in that it is generally thicker and is made with a larger variety of ingredients, including more vegetables. What is the Best Pasta to Serve with Ragu? This ragu sauce pairs well with any kind of pasta, be it spaghetti, fettuccine, rotini, rigatoni, penne, macaroni, etc, or to make a fabulous lasagna.  But wide pasta is particularly great for thick sauces like ragu because the large surface area enables the chunky sauce to click to it.  So when given the choice I recommend pappardelle. Can I Make Ragu in Advance? You sure can!  In fact the flavor only gets better, so we recommend making it a day in advance.  And while you’re at it make a double batch so you can enjoy the leftovers! Does Ragu Freeze Well? Yes, it does!  This is one of those sauces I always like to have on hand in my freezer for a quick and ready meal.  You can freeze it for up to 4 months and reheat it in the microwave or on the stovetop.  Stir it into hot pasta and your meal is ready to go! Beef Ragu Recipe Let’s get started! Heat a heavy pot or Dutch oven over medium-high and fry the bacon until done. Add the butter and olive oil. Add the onion, garlic, celery, carrot and cook until tender but not browned, about 10 minutes. Add the ground beef and sausage and cook, breaking up the lumps, until no longer pink, about 10 minutes. Add the wine, bring to a boil, and simmer for 2 minutes. Add the diced tomatoes, tomato sauce, heavy cream and remaining ingredients and bring to a boil. Reduce the heat to medium and cook uncovered for 45-60 minutes, stirring occasionally. Add salt and pepper to taste. Serve with hot al dente pasta of your choice along with a sprinkle with Parmesan-Reggiano cheese. Note: This sauce is even better the next day after the flavors have had more time to meld! Enjoy!   PIN ME! For more delicious meat sauces be sure to try our: Lamb Ragu Bolognese  Hamburger Gravy Sausage Gravy Ropa Vieja Ultimate Beef Ragu Kimberly Killebrew A rich and hearty traditional Italian meat sauce that's packed with flavor and tastes even better the next day! Print Recipe No ratings yet Prep Time 15 minsCook Time 1 hr 25 minsTotal Time 1 hr 40 mins Course Entree, Main CourseCuisine Italian Servings 8Calories 524 kcal Ingredients US CustomaryMetric 1x2x3x5 slices thick cut bacon , diced (vegetarian: use Morningstar Veggie Bacon Strips or similar plus 1/4 teaspoon smoked paprika)2 tablespoons unsalted butter (vegan: use vegetable spread, such as Earth Balance)2 tablespoons olive oil1 medium yellow onion , very finely chopped1 large celery rib , very finely chopped1 large carrot , very finely chopped3 cloves garlic , minced1 pound ground beef (vegetarians: about 1 cup dried TVP)1/2 pound ground Italian sausage1/2 cup dry red wine28 ounces canned petite diced tomatoes28 ounces plain tomato sauce1/2 cup heavy cream (vegan: vegan whipping cream substitute)1/2 teaspoon dried thyme1/2 teaspoon dried rosemary1/2 teaspoon dried basil1/4 teaspoon dried ground sage1 bay leaf1 teaspoon sugar1 1/2 teaspoons salt1/2 teaspoon freshly ground black pepper2 teaspoons dried ground porcini mushrooms (optional for added flavor)hot pasta cooked al dente (GF: use gluten free) Instructions Heat a heavy pot or Dutch oven over medium-high and fry the bacon until done.Add the butter and olive oil. Add the onion, garlic, celery, carrot and cook until tender but not browned, about 10 minutes. Add the ground beef and sausage and cook, breaking up the lumps, until no longer pink, about 10 minutes. (If you like you can drain some of the grease.)Add the wine, bring to a boil, and simmer for 2 minutes. Add the diced tomatoes, tomato sauce, heavy cream and remaining ingredients and bring to a boil. Reduce the heat to medium and cook uncovered for 45-60 minutes, stirring occasionally. Add salt and pepper to taste.Serve with hot al dente pasta of your choice along with a sprinkle with Parmesan-Reggiano cheese.Note: This sauce is even better the next day after the flavors have had more time to meld! NutritionCalories: 524kcal | Carbohydrates: 17g | Protein: 20g | Fat: 42g | Saturated Fat: 16g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 18g | Trans Fat: 1g | Cholesterol: 105mg | Sodium: 1216mg | Potassium: 955mg | Fiber: 4g | Sugar: 10g | Vitamin A: 2239IU | Vitamin C: 19mg | Calcium: 85mg | Iron: 4mg Keyword Beef Ragu, Ragu, Ragu di Carne Tried this recipe? Mention @daringgourmet or hashtag #daringgourmet 0shares Share Tweet Pin Email