Low Fat Classic Italian Ragu Sauce
Transform your pasta nights with this healthier twist on a timeless favorite—Low Fat Classic Italian Ragu Sauce. Featuring lean ground beef, aromatic vegetables, and a slow-simmered blend of crushed tomatoes, red wine, and herbs, this recipe delivers all the hearty, rich flavors of traditional ragu with a lighter profile. A touch of olive oil keeps it low in fat, while garlic, oregano, and fresh parsley elevate its authentic Italian essence. Perfectly thickened over a gentle simmer, this versatile sauce pairs beautifully with pasta, zoodles, or your favorite dishes. With just 15 minutes of prep and easy-to-follow steps, you can create a wholesome, satisfying meal that’s big on taste but easy on calories.
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Recipe Information
Ingredients
- 500 grams lean ground beef
- 1 tablespoon olive oil
- 1 medium, finely chopped onion
- 1 medium, finely chopped carrot
- 1 finely chopped celery stalk
- 2 cloves, minced garlic
- 800 grams canned crushed tomatoes
- 2 tablespoons tomato paste
- 250 ml low-sodium beef broth
- 125 ml red wine
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 bay leaf
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons, chopped fresh parsley
Instructions
Heat the olive oil in a large pot over medium heat. Add the chopped onion, carrot, and celery. Sauté for about 5 minutes until the vegetables are softened and the onion is translucent.
Add the minced garlic and sauté for an additional minute until fragrant.
Increase the heat to medium-high and add the lean ground beef. Cook, breaking up the meat with a wooden spoon, until browned and no pink remains, about 5-7 minutes.
Stir in the tomato paste and cook for another minute, mixing well with the beef and vegetables.
Pour in the red wine and let it simmer for 2-3 minutes, allowing the alcohol to evaporate and the flavors to meld.
Add the canned crushed tomatoes, beef broth, dried oregano, dried basil, bay leaf, salt, and black pepper. Stir everything together.
Bring the mixture to a gentle boil, then reduce the heat to low and let it simmer uncovered for 60-75 minutes, stirring occasionally, until the sauce has thickened and developed a rich flavor.
Remove the bay leaf and adjust seasoning with more salt and pepper to taste if needed.
Stir in the fresh chopped parsley just before serving.
Serve over your choice of pasta, or use as desired in other dishes.
Nutrition Facts
Calories |
1346 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.8 g | 68% | |
| Saturated Fat | 17.9 g | 89% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 310 mg | 103% | |
| Sodium | 2766 mg | 120% | |
| Total Carbohydrate | 82.3 g | 30% | |
| Dietary Fiber | 20.4 g | 73% | |
| Total Sugars | 48.0 g | ||
| Protein | 120.0 g | 240% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 348 mg | 27% | |
| Iron | 22.5 mg | 125% | |
| Potassium | 3875 mg | 82% | |
*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.
