Mediterranean Diet Classic Italian Ragu
Elevate your weeknight dinners with this hearty, flavor-packed Mediterranean Diet Classic Italian Ragu! This recipe reimagines the traditional Italian meat sauce with Mediterranean-friendly ingredients, boasting lean ground beef and pork, a splash of dry red wine, and vibrant fresh herbs like basil and parsley. Slowly simmered over two hours, the ragu develops a rich depth of flavor, blending aromatic garlic, earthy oregano, and tangy canned tomatoes into a velvety masterpiece. Perfectly balanced with a foundation of finely chopped onion, carrot, and celery, this wholesome dish is ideal for serving over whole grain pasta, polenta, or roasted vegetables. With its blend of high-quality ingredients and heart-healthy fats from extra virgin olive oil, this ragu is a quintessential example of the Mediterranean diet's approach to comfort food. Easy to prepare and brimming with authentic Italian charm, it’s destined to become a family favorite!
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Recipe Information
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 large yellow onion
- 1 medium carrot
- 1 celery stalk
- 500 grams lean ground beef
- 250 grams lean ground pork
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 3 garlic cloves
- 125 milliliters dry red wine
- 2 tablespoons tomato paste
- 800 grams canned whole tomatoes
- 1 bay leaf
- 1 teaspoon dried oregano
- 10 fresh basil leaves
- 1 handful fresh parsley
Instructions
Start by preparing the vegetables. Finely chop the onion, carrot, and celery. Mince the garlic cloves.
In a large pot, heat the extra virgin olive oil over medium heat. Add the chopped onion, carrot, and celery, and cook for about 5 minutes until the vegetables are soft.
Increase the heat to medium-high and add the lean ground beef and pork to the pot. Season with salt and black pepper. Cook until the meat is browned and crumbled, about 10 minutes.
Add the minced garlic and sauté for an additional minute.
Pour in the dry red wine and stir, allowing it to reduce for about 5 minutes.
Add the tomato paste and stir to combine, cooking for another 2 minutes.
Pour in the canned whole tomatoes, crushing them gently with your hands as you add them. Stir well.
Add the bay leaf and dried oregano, then increase the heat to bring the mixture to a simmer.
Once it begins to simmer, reduce the heat to the lowest setting and cover the pot, letting it cook gently for at least 2 hours, stirring occasionally.
During the last 15 minutes of cooking, remove the bay leaf and add the fresh basil leaves and chopped parsley.
Stir well to mix in the herbs and ensure the ragu is thoroughly aromatic and delicious.
Serve the ragu warm over your choice of whole grain pasta, polenta, or roasted vegetables for a complete Mediterranean Diet-friendly meal.
Nutrition Facts
Calories |
2359 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 136.4 g | 175% | |
| Saturated Fat | 40.9 g | 204% | |
| Polyunsaturated Fat | 6.9 g | ||
| Cholesterol | 526 mg | 175% | |
| Sodium | 4008 mg | 174% | |
| Total Carbohydrate | 78.3 g | 28% | |
| Dietary Fiber | 38.7 g | 138% | |
| Total Sugars | 37.5 g | ||
| Protein | 184.1 g | 368% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1081 mg | 83% | |
| Iron | 39.9 mg | 222% | |
| Potassium | 5320 mg | 113% | |
*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.
