Basic Ragù
A slow beef ragù built on a fine soffritto and hours of gentle simmering. Best with fettuccine and a handful of parmesan.
- Prep
- 30 min
- Cook
- 4 h
- Servings
- 4 servings
- Difficulty
- Medium
Ingredients
Servings
4 servings
- 1Golden onion
- 2Carrot
- 2 stalksCelery
- 2 – 3 clovesGarlic
- 1 tbspTomato paste (optional)
- 500 gGround beef, At least 15% fat, ideally 25%
- 1 kgTomato passata
- 1Parmesan rind (optional)
- to tasteolive oil, salt and black pepper
Method
Step 1. Finely chop the celery, carrot and onion and start cooking them in a large pot over medium heat with abundant olive oil, a large pinch of salt, and a few cracks of black pepper.
Step 2. Once the veggies are sweating, grate in the peeled garlic, give it a stir, then add the tomato paste and keep cooking until the whole thing starts to stick a little.
Step 3. In a separate, pre-heated pot, start cooking the ground beef on high heat with some salt and pepper until golden brown. Make sure to give it a stir every so often to get a homogeneous browning.
Step 4. When the meat is well cooked, place it together with the veggies in the large pot, add the passata, add the parmesan rind if you have it, then bring to a boil.
Step 5. Simmer for 1.5-4 hours (the longer the better) on very low heat, stirring and adding some more water every so often if needed.
Step 6. Enjoy with your favorite pasta, or in some lasagna, there’s a recipe for that too :)
Allergens4
Main allergens
- MilkParmesan rind
- CeleryCelery
Other possible allergens
- TomatoTomato paste, Tomato passata
- BeefGround beef
Worked out from the ingredient list. Always check the labels of packaged ingredients, which may contain other allergens or traces.
Written down on November 5, 2022
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