High Protein Classic Italian Ragu
Elevate your pasta nights with this High Protein Classic Italian Ragu—a hearty, rich, and flavor-packed twist on the traditional Italian favorite. This recipe combines lean ground beef and ground turkey to deliver a protein boost, while a medley of onion, carrot, and celery creates a depth of flavor in every bite. Slow-simmered with crushed tomatoes, red wine, fragrant herbs, and a touch of beef stock, this ragu achieves the perfect balance of savory and robustly sweet notes. The dish develops its signature velvety texture over a two-hour simmer, making it a wonderful make-ahead option for busy weeknights or special gatherings. Serve it over your favorite pasta or zucchini noodles for a wholesome and satisfying meal. Garnished with fresh basil, every bowl is a restaurant-quality delight brimming with classic Italian flavors and modern nutritional appeal.
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Recipe Information
Ingredients
- 500 grams lean ground beef (90% lean)
- 300 grams ground turkey
- 2 tablespoons extra virgin olive oil
- 1 large onion, diced
- 1 medium carrot, diced
- 1 celery stalk, diced
- 3 garlic cloves, minced
- 800 grams canned tomatoes, crushed
- 2 tablespoons tomato paste
- 120 ml red wine
- 240 ml beef stock
- 1 bay leaf
- 1 teaspoon fresh thyme, chopped
- 1 teaspoon fresh oregano, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 6 fresh basil leaves, for garnish
Instructions
In a large heavy-bottom saucepan, heat the olive oil over medium heat.
Add the diced onion, carrot, and celery to the pan. Cook, stirring frequently, until the vegetables are tender and the onion is translucent, about 10 minutes.
Increase the heat to medium-high and add the minced garlic. Sauté for 1 minute until fragrant.
Add the lean ground beef and ground turkey to the pan. Use a wooden spoon to break the meat into small crumbles as it cooks. Cook until browned all over, about 5-7 minutes.
Stir in the tomato paste, ensuring it coats the meat mixture evenly.
Pour in the red wine and cook for 2-3 minutes to let the alcohol evaporate slightly, allowing the flavors to meld.
Add the crushed tomatoes and beef stock to the pan, stirring to combine.
Drop in the bay leaf, then sprinkle with fresh thyme, oregano, salt, and black pepper. Stir well.
Reduce the heat to low and let the ragu simmer uncovered for about 2 hours, stirring occasionally. This will help the sauce thicken and develop deeper flavors.
Taste and adjust the seasoning if necessary. Remove the bay leaf before serving.
Serve the ragu over pasta or as desired, garnished with fresh basil leaves.
Nutrition Facts
Calories |
2018 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 102.4 g | 131% | |
| Saturated Fat | 32.2 g | 161% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 588 mg | 196% | |
| Sodium | 6002 mg | 261% | |
| Total Carbohydrate | 83.2 g | 30% | |
| Dietary Fiber | 21.9 g | 78% | |
| Total Sugars | 45.3 g | ||
| Protein | 171.7 g | 343% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 407 mg | 31% | |
| Iron | 23.4 mg | 130% | |
| Potassium | 4084 mg | 87% | |
*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.
