Ragu Al Sardo Sardinian Meat Sauce
Experience the rich, comforting flavors of Sardinia with Ragu al Sardo, a traditional Sardinian meat sauce that’s the ultimate expression of hearty Italian cooking. This recipe combines ground beef and pork, slow-simmered in a robust tomato base infused with the aromatic complexity of fresh rosemary, thyme, and bay leaves. A splash of dry red wine enhances the depth of flavor, while finely chopped vegetables add sweetness and balance to the dish. Perfectly crafted over a gentle two-hour simmer, this ragu creates a velvety, mouthwatering sauce that pairs beautifully with broad ribbon pasta, like tagliatelle or pappardelle, or crusty rustic bread. With its blend of rustic simplicity and refined technique, Ragu al Sardo is an irresistible dish for lovers of authentic Italian cuisine.
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Recipe Information
Ingredients
- 3 tablespoons olive oil
- 1 large yellow onion
- 1 large carrot
- 2 medium celery stalk
- 4 large garlic cloves
- 250 grams ground beef
- 250 grams ground pork
- 125 milliliters dry red wine
- 2 tablespoons tomato paste
- 800 grams canned crushed tomatoes
- 2 pieces bay leaves
- 1 piece fresh rosemary sprig
- 2 pieces fresh thyme sprigs
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon sugar
- 250 milliliters vegetable stock
- 2 tablespoons fresh parsley
Instructions
Finely chop the onion, carrot, celery, and garlic.
Heat the olive oil in a large, heavy-bottomed pot over medium heat.
Add the chopped onion, carrot, and celery to the pot. Sauté for 7-10 minutes until softened and slightly golden.
Add the garlic and cook for an additional minute, stirring frequently.
Increase the heat to medium-high and add the ground beef and ground pork to the pot. Cook the meat, breaking it up with a wooden spoon, until browned and no longer pink, about 10 minutes.
Pour in the red wine and stir to deglaze the bottom of the pot. Let the wine simmer for 5 minutes, allowing the alcohol to evaporate.
Stir in the tomato paste and cook for 2 minutes, letting it caramelize slightly.
Add the crushed tomatoes, bay leaves, rosemary sprig, and thyme sprigs. Stir to combine.
Season the sauce with salt, black pepper, and sugar. Stir well.
Pour in the vegetable stock and stir. Bring the mixture to a simmer.
Reduce the heat to low, cover the pot partially with a lid, and let the sauce simmer gently for 2 hours, stirring occasionally to prevent sticking.
After 2 hours, remove and discard the bay leaves, rosemary sprig, and thyme sprigs.
Taste the sauce and adjust seasoning if needed with salt and pepper.
Stir in the chopped fresh parsley just before serving.
Serve the Ragu Al Sardo over your favorite pasta, such as tagliatelle or pappardelle, or alongside rustic bread.
Nutrition Facts
Calories |
2062 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 141.2 g | 181% | |
| Saturated Fat | 44.1 g | 220% | |
| Polyunsaturated Fat | 4.7 g | ||
| Cholesterol | 391 mg | 130% | |
| Sodium | 3419 mg | 149% | |
| Total Carbohydrate | 62.2 g | 23% | |
| Dietary Fiber | 12.1 g | 43% | |
| Total Sugars | 22.7 g | ||
| Protein | 117.2 g | 234% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 302 mg | 23% | |
| Iron | 11.3 mg | 63% | |
| Potassium | 2327 mg | 50% | |
*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.
