Classic Italian Ragu

Ingredients

• 2 tablespoons Olive oil (extra‑virgin)
• 2 tablespoons Unsalted butter (use the soft heart, not the hard outer part)
• 1 large Onion (cut into large chunks)
• 2 stalks Celery stalks (cut into large pieces)
• 2 medium Carrots (use orange carrots to reduce acidity, cut into large pieces)
• 500 grams Ground beef (80 % lean)
• 250 grams Ground pork (adds richness)
• 1 cup Dry white wine (optional, for deglazing)
• 4 leaves Fresh sage leaves (chopped)
• 1 teaspoon Fresh rosemary (finely chopped)
• 2 cans (28 oz each) Crushed tomatoes (good quality San Marzano if possible)
• to taste Salt
• to taste Black pepper (freshly ground)

Instructions

1. Prepare the soffritto

   Trim and cut the onion, celery stalks, and carrots into large, bite‑size pieces.

   Time: PT10M

2. Sauté the vegetables

   Heat the olive oil and butter together in the pot over medium heat. Add the chopped onion, celery, and carrots. Cook, stirring occasionally, until the vegetables are softened and lightly golden, about 8‑10 minutes.

   Time: PT10M

3. Brown the meat

   Add the ground beef and pork to the pot. Break the meat up with the spoon and cook until fully browned and no longer pink, about 8‑10 minutes.

   Time: PT10M

4. Deglaze with wine

   Pour the white wine over the browned meat, stirring to loosen any browned bits from the bottom of the pot. Let it reduce for 2‑3 minutes.

   Time: PT5M

5. Add herbs

   Stir in the chopped sage and rosemary, mixing them through the meat and vegetables.

   Time: PT1M

6. Incorporate tomatoes

   Add the two cans of crushed tomatoes, stirring to combine. Bring the mixture to a gentle simmer.

   Time: PT2M

7. Long, slow simmer

   Reduce the heat to low, partially cover the pot, and let the ragu simmer gently for 3 hours, stirring every 20‑30 minutes and scraping the bottom to prevent sticking.

   Time: PT3H

   Temperature: low simmer

8. Season and finish

   Taste the sauce and season with salt and freshly ground black pepper as needed.

   Time: PT2M

9. Serve

   Serve the ragu hot over your favorite pasta, polenta, or use it as a base for lasagna.

   Time: PT0M

Nutrition Facts

Calories

603

Protein

45 g

Carbohydrates

25 g

Fat

20 g

Fiber

5 g

Ingredient Substitutions

• Instead of Olive oil: vegetable oil, canola oil
• Instead of Unsalted butter: margarine, ghee
• Instead of Onion: shallot, leek
• Instead of Celery stalks: fennel stalks
• Instead of Carrots: parsnips
• Instead of Ground beef: ground turkey, ground chicken
• Instead of Ground pork: ground veal, additional beef
• Instead of Dry white wine: chicken broth, vegetable broth
• Instead of Fresh sage leaves: dried sage (1/2 tsp)
• Instead of Fresh rosemary: dried rosemary (1/2 tsp)
• Instead of Crushed tomatoes: diced tomatoes, passata
• Instead of Salt: sea salt, kosher salt
• Instead of Black pepper: white pepper

Equipment Needed

• Large heavy‑bottomed pot or Dutch oven
• Chef's knife
• Cutting board
• Wooden spoon or heat‑proof spatula
• Measuring cups and spoons
• Ladle (optional) (optional)

Critical Steps — Do Not Skip

• Do not let the butter burn while sautéing the soffritto.
• Brown the meat fully to develop flavor.
• Maintain a low, gentle simmer for the full 3 hours.

Chef Tips from the Video

• Use a mix of beef and pork for the classic richness of a true Italian ragu.
• Add a splash of whole‑milk cream at the very end for a silkier texture, if desired.
• For extra depth, toast the dried herbs briefly in the oil before adding the meat.

Troubleshooting

Storage

Refrigerator: Cool in an airtight container for up to 4 days.

Freezer: Freeze in portion‑sized bags for up to 3 months.

Room temperature: Do not store at room temperature; refrigerate promptly after cooling.

Make-Ahead Tips

• Ragu tastes even better the next day; reheat gently on low heat.
• Prepare the sauce up to step 7, then cool and refrigerate; finish the simmer and seasoning before serving.