Description
This classic Italian-inspired Simple Ragù is a hearty meat sauce simmered with aromatic vegetables, crushed tomatoes, and Italian seasoning. Perfectly thickened and served over delicate pasta or creamy polenta, it's an easy yet flavorful dish to satisfy any dinner craving.
Ingredients
Primary Ingredients
- 2 tablespoons extra-virgin olive oil or salted butter
- 1 large carrot, grated
- 2 celery ribs, minced
- ½ medium yellow onion, finely chopped (about ¾ cup)
- 3 garlic cloves, minced
- 1½ pounds ground beef
- 1 (28 ounce) can crushed tomatoes
- ½ teaspoon sea salt
- ¼ teaspoon freshly cracked black pepper
- 1 tablespoon Italian seasoning
- ¼ teaspoon ground nutmeg
- 1 teaspoon granulated sugar
- ½ cup chicken or beef stock
Optional for Serving
- Thin pasta noodles, such as spaghetti or angel hair
- Creamy polenta
- Parmesan cheese
Instructions
- Sauté the Vegetables: Heat the olive oil in a large skillet over medium heat. Add the grated carrot, minced celery, and chopped onion. Cook, stirring occasionally, until the vegetables are tender, about 5 minutes. Add the minced garlic and cook for an additional minute until fragrant.
- Brown the Beef: Add the ground beef to the skillet and break it up with a wooden spoon. Cook until browned evenly, about 6-8 minutes.
- Add Tomato and Seasonings: Stir in the crushed tomatoes, sea salt, black pepper, Italian seasoning, ground nutmeg, granulated sugar, and chicken or beef stock until well combined.
- Simmer the Ragù: Bring the mixture to a boil over high heat, then reduce heat to low and let it simmer. Stir occasionally to prevent sticking, and cook until the sauce has thickened, approximately 30 minutes.
- Prepare Pasta or Polenta: While the ragù simmers, cook your choice of thin pasta noodles in a large pot of boiling salted water until al dente according to package instructions, then drain. Alternatively, prepare creamy polenta as desired.
- Serve: Spoon the ragù over cooked pasta or polenta. Garnish with freshly grated Parmesan cheese if desired, and serve warm.
Notes
- Use either olive oil or salted butter based on preference, both add richness.
- Simmering the ragù slowly allows flavors to develop and the sauce to thicken nicely.
- Ground beef can be swapped for ground pork or a beef-pork blend for a different flavor profile.
- Adjust seasoning to taste, especially salt and pepper at the end.
- Leftover ragù can be refrigerated for up to 3 days or frozen for up to 3 months.
- Serve with crusty bread if not using pasta or polenta for a complete meal.
