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