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Ultimate Beef Ragu

By Kimberly Killebrew
A rich and hearty traditional Italian meat sauce that's packed with flavor and tastes even better the next day!
5 from 59 votes
Print Pin Rate
Prep Time 15 minutes
Cook Time 1 hour 40 minutes
Total Time 1 hour 55 minutes
Servings 8

Ingredients
 
 

  • 5 slices thick cut bacon , diced (vegetarian: use Morningstar Veggie Bacon Strips or similar plus 1/4 teaspoon smoked paprika)
  • 2 tablespoons unsalted butter (vegan: use vegetable spread, such as Earth Balance)
  • 2 tablespoons olive oil
  • 1 large yellow onion , very finely chopped
  • 2 celery ribs , very finely chopped
  • 2 carrots , very finely chopped
  • 3 cloves garlic , minced
  • 1 pound ground beef (vegetarians: about 1 cup dried TVP)
  • 1 pound ground Italian sausage (vegetarians: Morningstar Italian Sausage crumbles or similar)
  • 1/2 cup dry red wine
  • 28 ounces canned petite diced tomatoes
  • 28 ounces plain tomato sauce/puree
  • 1 tablespoon tomato paste
  • 1/2 cup heavy cream (vegan: vegan whipping cream substitute)
  • 3/4 teaspoon dried rosemary
  • 3/4 teaspoon dried thyme
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried ground sage
  • 1/2 teaspoon ground fennel seed (I blitz it in a spice/coffee grinder)
  • 1 bay leaf
  • 1 teaspoon sugar
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoon dried ground porcini mushrooms (optional for a fabulous dose of umami; highly recommended)
  • hot pasta cooked al dente (GF: use gluten free)

Instructions
 

  • Heat a heavy pot or Dutch oven over medium-high and fry the bacon until done.
    Add the butter and olive oil. Add the onion, garlic, celery, carrot and cook until tender but not browned, about 10 minutes. Add the ground beef and sausage and cook, breaking up the lumps, until no longer pink, about 10 minutes. (If you like you can drain some of the grease.)
    Add the wine, bring to a boil, and simmer for 2 minutes. Add the diced tomatoes, tomato sauce, tomato paste, heavy cream and remaining ingredients and bring to a boil.
    Reduce the heat to low, cover and cook for 60-90 minutes, stirring occasionally. Remove the lid and let simmer for an additional 30 minutes. Add salt and pepper to taste. Discard bay leaf.
    Serve with hot al dente pasta of your choice along with a sprinkle of Parmesan-Reggiano cheese.
    Note: This sauce is even better the next day after the flavors have had more time to meld! It also freezes well.

Nutrition

Calories: 524kcalCarbohydrates: 17gProtein: 20gFat: 42gSaturated Fat: 16gPolyunsaturated Fat: 4gMonounsaturated Fat: 18gTrans Fat: 1gCholesterol: 105mgSodium: 1216mgPotassium: 955mgFiber: 4gSugar: 10gVitamin A: 2239IUVitamin C: 19mgCalcium: 85mgIron: 4mg
Course Entree, Main Course
Cuisine Italian
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