What is the difference between ragu and Bolognese?

Ragu is a meat-based sauce that focuses more on the meat and tomato flavors, while Bolognese is a variation of ragu that includes milk or cream, creating a creamier texture and lighter color.

Can I make this ragu in a slow cooker?

Yes, you can prepare the soffritto and brown the meat on the stovetop, then transfer everything to a slow cooker and cook on low for 6-8 hours. This method allows the flavors to meld beautifully.

Can I use a different type of meat?

Absolutely! While beef and pork are traditional, you can use ground turkey, chicken, or even lamb for a different flavor profile.

Simple Italian Beef Ragu Recipe

Name: Italian Beef Ragu Recipe
Prep time: 15 min
Cook time: 2 h
Total time: 2 h 15 min
Cuisine: Italian
Ingredients: 1 lb ground beef (or a mix of beef and pork); 1/4 cup olive oil; 1 onion, finely chopped; 1 carrot, finely chopped; 1 celery stalk, finely chopped; 3 cloves garlic, minced; 1 cup red wine (Chianti or Sangiovese); 1 1/2 cups passata (sieved tomatoes); 1 cup beef stock; 1 bay leaf; Salt and pepper, to taste; Fresh parsley, chopped, for garnish; Freshly grated Parmesan cheese, for serving; Tagliatelle or pappardelle, for serving

Description

Slow-cooked to perfection, this Beef Ragu recipe is rich, hearty, and full of bold Italian flavors! Made with tender beef, tomatoes, and herbs, it’s ideal for a cozy dinner served with pasta or crusty bread. A comforting dish that’s always a favorite!

Ingredients

Units Scale

1 lb ground beef (or a mix of beef and pork)
1/4 cup olive oil
1 onion, finely chopped
1 carrot, finely chopped
1 celery stalk, finely chopped
3 cloves garlic, minced
1 cup red wine (Chianti or Sangiovese)
1 1/2 cups passata (sieved tomatoes)
1 cup beef stock
1 bay leaf
Salt and pepper, to taste
Fresh parsley, chopped, for garnish
Freshly grated Parmesan cheese, for serving
Tagliatelle or pappardelle, for serving

Instructions

Prepare the Soffritto: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion, carrot, and celery. Cook, stirring occasionally, until the vegetables are soft and translucent, about 10 minutes.
Add the Meat: Increase the heat to medium-high and add the ground beef (and pork, if using). Cook until browned, breaking up the meat with a spoon as it cooks.
Deglaze with Wine: Pour in the red wine and stir, scraping up any brown bits from the bottom of the pot. Let the wine simmer for about 5 minutes, or until reduced by half.
Simmer the Sauce: Stir in the passata, beef stock, minced garlic, and bay leaf. Bring the mixture to a simmer, then reduce the heat to low. Cover and let the sauce simmer gently for 2 hours, stirring occasionally. If the sauce becomes too thick, add a bit more beef stock or water.
Season and Serve: Remove the bay leaf and season the ragu with salt and pepper to taste. Serve over freshly cooked tagliatelle or pappardelle, garnished with chopped parsley and freshly grated Parmesan cheese.

Notes

For a richer sauce, add a splash of cream or a knob of butter at the end of cooking.

This ragu tastes even better the next day, so consider making it ahead and reheating gently before serving.

Prep Time: 15 minutes
Cook Time: 2 hours
Category: Main dish
Cuisine: Italian

Nutrition

Calories: 320
Sugar: 4g
Fat: 18g
Carbohydrates: 10g
Protein: 25g