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
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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.