Ragu Sauce
My Italian friend Giovanna taught me to make this authentic Ragu Sauce in her cooking class in Tuscany. I remember thinking it was too simple! The secret: time. You’ll be amazed at how complex and delicious this sauce is with just a few simple ingredients.
Servings: 6 people
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 onion finely chopped
- 1 carrot finely chopped
- 1 rib celery finely chopped
- 1 lb ground beef
- 16 ounces tomato sauce
- pinch fine sea salt
- 5 ounces red wine
- coarse salt
- 16 ounces tagliatelle or other broad, flat pasta
- grated Parmigiano Reggiano for serving, optional
- minced Italian parsley for serving, optional
Instructions
- Heat olive oil in a medium saucepan over medium heat. Add onion, carrot, and celery; cook and stir until the onion becomes translucent. Add ground beef, cook and stir until browned.
- Add a pinch of salt and red wine, stir, and let it evaporate. When all the liquid is gone, add tomato sauce, stir, season with coarse salt to taste. Cover and let simmer very slow at low heat for an hour or a little more. Stir the sauce occasionally to ensure that it's not beginning to stick on the bottom.
- Serve tossed with broad, flat pasta – such as tagliatelle – cooked according to package directions. Top with Parmigiano Reggiano and parsley if desired.
Video
Notes
- If you like a saucier pasta, use the sauce to serve 4 and reduce the amount of pasta to 8 to 12 ounces.
- A note from Giovanna: "Remember you have to follow slowly all the steps, never be in a hurry… about a couple of hours to prepare it!"
Nutrition
Calories: 554kcal | Carbohydrates: 61g | Protein: 25g | Fat: 21g | Saturated Fat: 7g | Cholesterol: 117mg | Sodium: 477mg | Potassium: 745mg | Fiber: 4g | Sugar: 6g | Vitamin A: 2103IU | Vitamin C: 7mg | Calcium: 62mg | Iron: 4mg
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