The Real Ragu

Indulge in the rich and authentic flavors of Italy with this recipe for The Real Ragu. Crafted with care and tradition, this hearty sauce combines a medley of aromatic vegetables, tender ground beef, and savory pork to create a mouthwatering masterpiece. Slow-simmered in a luscious blend of red wine and passata, every spoonful of this ragu is bursting with depth and complexity.

Whether enjoyed tossed with al dente pasta or layered into your favorite lasagna, this timeless classic is sure to delight your taste buds and transport you to the rustic kitchens of Italy.

The Real Ragu

Ingredients

1 carrot

1 white onion

1 stalk celery

8.8 oz 250g ground beef (mince) (250g)

8.8 oz 250g ground pork (mince) (250g)

2 cups sieved tomatoes (passata) (470g)

1 tablespoon tomato paste

1 cup (230ml) red wine (240ml)

4 cups beef stock (1 litre)

1 bay leaf (optional)

1 tablespoon olive oil

1 pinch salt and pepper

Instructions:

Step 1:

Finely chop the carrot, onion and celery and sweat the vegetables gently in a large frying pan with the olive oil.

Once the vegetables are soft add the ground beef and pork and cook until browned.

Step 2:

If there is a lot of excess fat in the pan, drain some out.

Add the red wine and reduce by half.

Once the wine has reduced by half add the passata, tomato paste and half of the beef stock and a pinch of salt and pepper.

Step 3:

Stir the sauce then add the bay leaf.

Let it simmer on a low heat uncovered for 2 and a half hours topping up with the rest of the stock as it reduces.

Tip: Remeber to check on the ragu every now and then to stir it and add extra stock or water if needed.

To serve with pasta add cooked pasta into the ragu and toss or use as desired.

Notes:

Ingredients Variety: This recipe combines a mix of vegetables, including carrot, onion, and celery, to build a robust flavor base.

Meat Blend: The use of both ground beef and ground pork adds complexity and richness to the sauce, creating a well-rounded flavor profile.

Rich Tomato Base: The addition of sieved tomatoes (passata) and tomato paste gives the sauce a deep, tomatoey richness that forms the backbone of the ragu.

Red Wine Infusion: Red wine brings a depth of flavor and acidity to the sauce, enhancing its complexity and adding a touch of sweetness.

Slow-Simmering Method: Cooking the ragu over low heat for an extended period allows the flavors to meld together, resulting in a deeply flavorful and tender sauce.

Bay Leaf Addition: The optional bay leaf adds a subtle herbal note to the sauce, complementing the other flavors without overpowering them.

Adjustable Consistency: Topping up with beef stock as the sauce reduces ensures that it maintains the desired consistency throughout the cooking process.

Versatile Serving: This ragu can be served with a variety of pasta shapes or used as a filling for lasagna or other Italian dishes, providing versatility in meal options.

Nutrition Information:

Serving size: 1 cup (approximately)

Frequently Asked Questions:

Can I substitute ground turkey or chicken for the beef and pork in this recipe?

Yes, you can substitute ground turkey or chicken for the beef and pork if you prefer a leaner option.

However, keep in mind that it may alter the flavor slightly.

Is it necessary to use red wine in this recipe, or can I omit it?

The red wine adds depth of flavor to the ragu, but you can omit it if you prefer.

You may need to adjust the seasoning to compensate for the absence of wine.

Can I make this recipe vegetarian or vegan?

Yes, you can make a vegetarian version by omitting the meat and using vegetable stock instead of beef stock.

To make it vegan, also omit the dairy products and check that the wine is vegan-friendly.

Can I use fresh tomatoes instead of sieved tomatoes (passata)?

Yes, you can use fresh tomatoes, but you will need to peel and blend them to achieve a smooth consistency similar to passata.

How long can I store the leftover ragu, and can I freeze it?

Leftover ragu can be stored in an airtight container in the refrigerator for up to 3-4 days.

It can also be frozen for up to 3 months.

Thaw overnight in the refrigerator before reheating.

Can I use dried herbs instead of fresh ones?

Yes, you can use dried herbs instead of fresh ones, but adjust the quantity as dried herbs are more concentrated in flavor.

Use about one-third to one-half the amount of dried herbs compared to fresh.

What can I serve with this ragu other than pasta?

This ragu is versatile and can be served with various dishes such as polenta, mashed potatoes, or as a topping for baked potatoes.

Is there a substitute for red wine in this recipe?

If you prefer not to use red wine, you can substitute it with beef stock or a combination of beef stock and a splash of vinegar or lemon juice for acidity.

Can I make this recipe in a slow cooker?

Yes, you can adapt this recipe for a slow cooker.

Brown the meat and vegetables as instructed, then transfer everything to the slow cooker along with the remaining ingredients.

Cook on low for 6-8 hours or high for 3-4 hours.

Can I make this recipe ahead of time?

Yes, this ragu actually tastes even better the next day as the flavors have had time to develop.

You can make it ahead of time and refrigerate or freeze it until ready to use.