Sunday Any Day Spaghetti Ragu
Transform your weeknight dinner routine with this hearty and flavorful "Sunday Any Day Spaghetti Ragu." Bursting with slow-simmered goodness, this Italian classic combines tender ground beef and pork, rustic aromatics, and a rich tomato base enhanced with a splash of red wine and savory herbs. Perfectly suited for any day of the week, this ragu simmers to perfection in just two hours, filling your kitchen with irresistible aromas while the flavors meld together. Tossed with al dente spaghetti and finished with a sprinkle of freshly grated Parmesan and optional basil, this dish is a comforting, restaurant-worthy meal made right at home. Ideal for cozy family dinners or impressing guests, it's a surefire way to elevate your pasta game. Keywords: spaghetti ragu, Italian pasta recipe, hearty meat sauce, slow-simmered ragu, homemade spaghetti sauce.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion, finely diced
- 1 large carrot, finely diced
- 1 large celery stalk, finely diced
- 3 whole garlic cloves, minced
- 1 pound ground beef
- 0.5 pound ground pork
- 0.5 cup dry red wine
- 28 ounces crushed tomatoes (canned)
- 2 tablespoons tomato paste
- 1 cup beef broth
- 1 whole bay leaf
- 0.5 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1 pound spaghetti
- 0.5 cup Parmesan cheese, grated
- 2 tablespoons fresh basil leaves, chopped (optional)
Instructions
Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat.
Add the diced onion, carrot, and celery. Cook for 8-10 minutes, stirring frequently, until softened and beginning to caramelize.
Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.
Increase the heat to medium-high, add the ground beef and ground pork, and cook until browned and fully cooked through, breaking apart the meat with a wooden spoon. This should take about 7-10 minutes.
Pour in the red wine to deglaze the pan, scraping up any browned bits from the bottom. Allow the wine to simmer for 2-3 minutes until reduced by half.
Stir in the crushed tomatoes, tomato paste, beef broth, bay leaf, dried thyme, dried oregano, salt, and black pepper.
Reduce the heat to low, cover partially with a lid, and allow the ragu to simmer gently for 1.5 to 2 hours, stirring occasionally, until the sauce is thickened and the flavors are well developed.
About 20 minutes before the ragu is finished, bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package instructions until al dente. Reserve 1/2 cup of pasta water before draining.
Taste and adjust the ragu with additional salt and pepper if needed, then discard the bay leaf.
Toss the cooked spaghetti with the ragu sauce, adding a splash of reserved pasta water if needed to loosen the sauce.
Serve the spaghetti ragu in bowls, garnished with grated Parmesan cheese and chopped fresh basil if desired.
Nutrition Facts
Calories |
553 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.0 g | 40% | |
| Saturated Fat | 10.8 g | 54% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 84 mg | 28% | |
| Sodium | 843 mg | 37% | |
| Total Carbohydrate | 37.3 g | 14% | |
| Dietary Fiber | 4.9 g | 18% | |
| Total Sugars | 8.1 g | ||
| Protein | 29.7 g | 59% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 145 mg | 11% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 761 mg | 16% | |
*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.
