A ragu is a classic staple of Italian cuisine, consisting of beef and tomatoes at its core. It can be the main sauce in a bolognese or in a lasagna and is highly versatile. Here’s how to make it.
Ingredients:
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 2 cloves of garlic, minced
- 1 carrot, diced
- 1 celery stalk, diced
- 1 pound of ground beef
- 1 tin of diced tomatoes
- 1 tin of tomato paste
- 1/2 cup of beef or vegetable broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon dried thyme
- Salt and pepper, to taste
- Cooked pasta, for serving
- Grated Parmesan cheese, for topping (optional)
Instructions:
- Heat the olive oil in a large skillet or saucepan over medium heat. Add the chopped onion, minced garlic, diced carrot, and diced celery. Cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes.
- Add the ground beef to the skillet and cook until browned, breaking it up with a spoon as it cooks. Once the beef is browned, add the diced tomatoes (with their juices), tomato paste, beef or vegetable broth, dried oregano, dried basil, and dried thyme to the skillet. Stir to combine.
- Bring the sauce to a simmer, then reduce the heat to low and let it simmer gently for about 20-30 minutes, stirring occasionally, to allow the flavors to meld together and the sauce to thicken. Season the ragù sauce with salt and pepper to taste, adjusting the seasoning as needed.
- While the sauce is simmering, cook your pasta according to the package instructions until al dente. Drain the pasta and set aside. Serve the ragù sauce over the cooked pasta, tossing gently to coat the pasta evenly.
- If desired, sprinkle grated Parmesan cheese over the top of each serving before serving. Enjoy your delicious ragù sauce with pasta and savor the rich flavors of this comforting dish.
