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Ultimate Beef Ragu

Kimberly Killebrew
A rich and hearty traditional Italian meat sauce that's packed with flavor and tastes even better the next day!
Print Recipe
5 from 3 votes
Prep Time 15 mins
Cook Time 1 hr 25 mins
Total Time 1 hr 40 mins
Course Entree, Main Course
Cuisine Italian
Servings 8
Calories 524 kcal

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 medium yellow onion , very finely chopped
  • 1 large celery rib , very finely chopped
  • 1 large carrot , very finely chopped
  • 3 cloves garlic , minced
  • 1 pound ground beef (vegetarians: about 1 cup dried TVP)
  • 1/2 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
  • 1/2 cup heavy cream (vegan: vegan whipping cream substitute)
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon dried ground sage
  • 1 bay leaf
  • 1 teaspoon sugar
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 teaspoons dried ground porcini mushrooms (optional for added flavor)
  • 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, heavy cream and remaining ingredients and bring to a boil.
    Reduce the heat to medium and cook uncovered for 45-60 minutes, stirring occasionally. Add salt and pepper to taste.
    Serve with hot al dente pasta of your choice along with a sprinkle with Parmesan-Reggiano cheese.
    Note: This sauce is even better the next day after the flavors have had more time to meld!

Nutrition

Calories: 524kcal | Carbohydrates: 17g | Protein: 20g | Fat: 42g | Saturated Fat: 16g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 18g | Trans Fat: 1g | Cholesterol: 105mg | Sodium: 1216mg | Potassium: 955mg | Fiber: 4g | Sugar: 10g | Vitamin A: 2239IU | Vitamin C: 19mg | Calcium: 85mg | Iron: 4mg
Keyword Beef Ragu, Ragu, Ragu di Carne
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