Description
A rich and flavorful classic Italian ragu dish, perfect for comforting meals.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 2 carrots, finely chopped
- 2 celery stalks, finely chopped
- 1 pound ground beef
- 1 pound ground pork
- 1 cup red wine
- 2 cups crushed tomatoes
- 2 bay leaves
- 1 sprig fresh rosemary
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat. Add onions, carrots, and celery; sauté until softened.
- Add ground beef and pork, browning the meat evenly.
- Deglaze with red wine, scraping any browned bits from the bottom of the pot.
- Add crushed tomatoes, bay leaves, rosemary, and season with salt and pepper.
- Bring to a gentle simmer, cover, and let cook for 1.5 to 2 hours, stirring occasionally.
- Remove bay leaves and rosemary before serving.
Notes
This ragu can be stored in the refrigerator for up to 4 days or frozen for up to 3 months. Pair it with pasta, polenta, or crusty bread.
- Prep Time: 15
- Cook Time: 120
- Category: Main Course
- Method: Slow simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 6g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg