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Classic Italian Ragu

Recipe by Jessi & Alessio

A traditional slow‑cooked Italian ragu made with a fragrant soffritto of onion, celery and carrots, ground beef and pork, white wine, fresh sage and rosemary, and crushed tomatoes. Simmered for three hours for deep, rich flavor – perfect over pasta or polenta.

MediumItalianServes 6

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Source Video
18m
Prep
3h 22m
Cook
26m
Cleanup
4h 6m
Total

Cost Breakdown

Total cost:$11.55
Per serving:$1.93

Critical Success Points

  • 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.

Safety Warnings

  • Handle hot oil and boiling sauce with care to avoid burns.
  • Cook raw meat to an internal temperature of at least 160 °F (71 °C).
  • Use a pot with a sturdy handle; the pot will be heavy when full.

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