Classic Italian Ragu
Transport your taste buds straight to Italy with this **Classic Italian Ragu**, a rich and hearty meat sauce that’s simmered to perfection. Bursting with layers of flavor, this traditional recipe combines tender ground beef and pork, aromatic vegetables, tangy tomato paste, and a splash of bold red wine, all slow-cooked to create a luxuriously thick sauce. A touch of milk adds creaminess, balancing the vibrant acidity of the crushed tomatoes and rounding out the deep, savory notes of oregano and basil. Perfectly paired with pasta like tagliatelle or pappardelle, this authentic ragu is comfort food at its finest—ideal for family dinners, meal prepping, or impressing guests with a taste of Italy. Ready in just over 2 hours and serving six, this Italian classic guarantees bold flavors and timeless appeal.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large, chopped onion
- 2 medium, diced carrots
- 2 diced celery stalks
- 3 minced garlic cloves
- 1 pound ground beef
- 1 pound ground pork
- 2 tablespoons tomato paste
- 1 cup red wine
- 28 ounces canned crushed tomatoes
- 1 bay leaf
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 cup milk
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
In a large heavy pot over medium heat, warm the olive oil.
Add the chopped onion, diced carrots, and diced celery. Cook, stirring occasionally, until the vegetables are softened, about 8 minutes.
Add the minced garlic and cook for another 2 minutes until fragrant.
Increase the heat to medium-high and add the ground beef and ground pork. Cook until the meat is browned and cooked through, breaking it up with a wooden spoon, about 10 minutes.
Stir in the tomato paste and cook for 2 more minutes to develop the flavor.
Pour in the red wine to deglaze the pot, scraping up any browned bits from the bottom. Simmer until the wine is reduced by half, about 5 minutes.
Add the canned crushed tomatoes, bay leaf, dried oregano, and dried basil. Stir to combine.
Reduce the heat to low, cover the pot partially and let the ragu simmer gently for 1 hour, stirring occasionally.
Uncover the pot and stir in the milk, then continue to simmer for another 30 minutes. The sauce should be thick and flavorful.
Remove and discard the bay leaf. Season with salt and black pepper to taste.
Serve the ragu over your favorite pasta, like tagliatelle, pappardelle, or spaghetti, and enjoy your hearty Italian meal!
Nutrition Facts
Calories |
3545 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 223.5 g | 287% | |
| Saturated Fat | 79.1 g | 395% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 751 mg | 250% | |
| Sodium | 4538 mg | 197% | |
| Total Carbohydrate | 122.5 g | 45% | |
| Dietary Fiber | 29.9 g | 107% | |
| Total Sugars | 74.7 g | ||
| Protein | 220.6 g | 441% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 1052 mg | 81% | |
| Iron | 24.5 mg | 136% | |
| Potassium | 6817 mg | 145% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
