A staple of Italian kitchens, a good ragu is simmered slow all Sunday long. This version comes together more quickly, but it’s no shorter on flavor.
Traditional Ragu Sauce
Chef Jamie Teigen
6-8
30 minutes
75 minutes
Italian
Entrée
This recipe calls for a 40-minute simmer, but if you have the time, you can go longer. Taste as you go, and stop when you're happy.
Ingredients
- 4 tbsp olive oil
- 2 yellow onions, diced small
- 4 celery sticks, diced small
- 4 garlic cloves, minced
- 1 cup red wine, e.g. Chianti
- 2 tsp dried oregano
- 1 tsp dried thyme
- 2 lbs ground beef (can be switched out for short ribs, ground turkey, ground chicken or ground pork)
- 56 oz can whole peeled (or crushed) tomatoes
- Salt and pepper to taste
Tools:
- Large Pot
Directions
- Heat olive oil in a large pot over medium-high heat.
- Add onions, celery, and carrots to the pot, and sauté until soft, about 10-12 minutes.
- Add minced garlic and beef, continue to sauté, breaking up the meat with the back of the spoon until browned, about 15 minutes.
- Add tomatoes, wine, oregano, thyme, and salt and pepper to taste and boil 2 minutes, stirring often and scraping up the brown bits on the bottom of the pot.
- Crush the tomatoes with the back of the spoon into small pieces.
- Reduce heat to low heat and simmer, stirring occasionally, about 40 minutes.
- Serve as-is, or use in lasagna or chili.