Indulge in the rich flavors of Hearty Beef and Vegetable Ragù, a satisfying sauce crafted with ground beef, aromatic vegetables, and crushed tomatoes, perfect for pairing with wide, flat pasta or your preferred noodles. This wholesome dish has quickly become a beloved family favorite, offering a taste of Italian comfort in every bite. If you’re a fan of homemade sauces, you might also enjoy my Homemade Spaghetti with Meat Sauce.
Understanding Ragù
Ragù, also known as Bolognese Sauce, hails from the culinary traditions of Bologna, Italy. This hearty meat sauce begins with a base of onions, celery, and carrots sautéed in olive oil until tender. Ground beef is then added to the mix, followed by milk for creaminess, beef broth for depth of flavor, and crushed tomatoes for texture. While it’s commonly served with pasta, ragù can elevate a variety of pasta dishes.
Ingredients & Variations
- Vegetables: The trio of onions, celery, and carrots, sautéed in olive oil, forms the classic Italian Soffritto base, adding depth of flavor to the ragù.
- Meat: While this recipe features ground beef, variations may include pancetta, bacon, or ground pork for added richness.
- Dairy: Whole milk lends creaminess to the sauce, but you can use 2% milk as a substitute if needed.
- Broth: Beef broth enriches the sauce, but you can experiment with chicken stock, red wine, or dry white wine for different flavor profiles.
- Tomatoes: Crushed tomatoes contribute texture and flavor to the ragù, balancing the richness of the meat and dairy.
- Pasta: Pappardelle or tagliatelle noodles complement the hearty ragù, but feel free to use your favorite pasta shape or whatever you have on hand.
- Pasta Water: Reserving some pasta water helps bind the sauce and pasta together, enhancing the overall flavor and texture.
Storing and Freezing Ragù
Leftover ragù can be stored in an airtight container in the refrigerator for up to 4 days. To freeze, allow the sauce to cool completely before transferring it to freezer-safe containers. Label and date the containers and freeze for up to 3 months. Thaw the sauce overnight in the refrigerator before reheating.
Ingredients
- 2 tablespoons unsalted butter
- 1 tablespoon extra virgin olive oil
- 1 large yellow onion, finely diced (about 1 cup or 150 grams)
- 1 stalk celery, finely diced (about 1/4 cup or 40 grams)
- 1/2 medium carrot, finely diced (about 1/4 cup or 40 grams)
- 1 pound (450 grams) ground beef
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/8 teaspoon nutmeg
- 1/2 cup (120 grams) whole milk
- 3/4 cup (180 milliliters) beef broth
- 1 can (28 ounces or 800 grams) crushed tomatoes
- 16 ounces (450 grams) tagliatelle or pappardelle noodles, or your favorite pasta, cooked al dente according to package
- directions, reserving about 1/2 cup pasta water
- Shaved parmesan cheese, for garnish
Instructions
- In a large skillet over medium heat, melt the butter and heat the olive oil.
- Add the diced onion, celery, and carrot to the skillet. Sauté for 5-7 minutes until softened.
- Add the ground beef, salt, pepper, and nutmeg to the skillet. Cook, breaking up the meat, until browned and cooked through, about 8-10 minutes.
- Pour in the milk and simmer until mostly evaporated, about 8-10 minutes.
- Increase the heat to medium-high and add the beef broth. Cook until mostly evaporated, about 8-10 minutes.
- Stir in the crushed tomatoes and simmer for 30-35 minutes until thickened.
- Meanwhile, cook the pasta al dente according to package directions. Reserve 1/2 cup of pasta water.
- Using tongs, transfer the cooked pasta directly to the ragù sauce. Toss to coat evenly.
- Add reserved pasta water, as needed, to reach the desired consistency.
- Serve immediately, garnished with shaved parmesan cheese. Enjoy your Hearty Beef and Vegetable Ragù!
