ITALIAN BEEF RAGU

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A classic Italian beef ragu that’s easy and packed full of flavour! This ground beef ragu is made using only a few simple ingredients and can be used in so many ways. Toss it with fresh tagliatelle pasta, make it into lasagne with bechamel sauce or use it as a filling for homemade ravioli for a truly authentic Italian meal. Find step by step photos and instructions below.

Exemplary hamburger ragu is one of my unsurpassed most loved Italian food sources, it’s actual basic, simple to assemble and extraordinarily heavenly!

It can stew away on a Sunday evening while you unwind and taste on a glass of wine prior to throwing it with your #1 pasta. Appropriate solace food that is made to be appreciated with the entire family.

Ragu relying upon where you are on the planet is a meat-based sauce generally comprising of finely hacked vegetables, ground meat and cooked in a fluid like wine, tomatoes or stock.

There are many various sorts of ragu all containing various meats or vegetables like our Venetian Duck Ragu (ideal for unique events) and our Sausage Ragu which is really simple!

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Bolognese then again really implies something beginning from Bologna, Emilia Romagna and their exemplary ragu alla bolognese (ragu from Bologna) has been a little lost in interpretation throughout the long term.

It’s basically the same as this one despite the fact that is frequently made with white wine and once in a while milk which is thought to soften the meat.

It’s likewise generally presented with tagliatelle pasta and never spaghetti which is the reason you’ll hear Italians say that Spaghetti Bolognese doesn’t exist.

A classic Italian beef ragu that’s easy and packed full of flavour! This ground beef ragu is made using only a few simple ingredients and can be used in so many ways. Toss it with fresh tagliatelle pasta, make it into lasagne with bechamel sauce or use it as a filling for homemade ravioli for a truly authentic Italian meal. Find step by step photos and instructions below.

Course Main Course
Cuisine Italian
Prep Time 15 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 45 minutes
Servings 6 people
Calories 547kcal

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Ingredients

  • 1 carrot
  • 1 white onion
  • 1 stalk celery
  • 8.8 oz 250g ground beef (mince) (250g)
  • 8.8 oz 250g ground pork (mince) (250g)
  • 2 cups sieved tomatoes (passata) (470g)
  • 1 cup (230ml) red wine (240ml)
  • 4 cups beef stock (1 litre)
  • 1 tablespoon olive oil
  • 1 pinch salt and pepper

Instructions

  1. Finely chop the carrot, onion and celery and sweat the vegetables gently in a large frying pan with the olive oil. Once the vegetables are soft add the ground beef and pork and cook until browned.
  2. If there is a lot of excess fat in the pan, drain some out. Add the red wine and reduce by half. Once the wine has reduced by half add the passata and half of the beef stock and a pinch of salt and pepper.
  3. Stir the sauce and let it simmer on a low heat for 2 and a half hours topping up the rest of the stock as it reduces.
  4. Tip: Remeber to check on the ragu every now and then to stir it and add extra stock or water if needed.
  5. To serve with pasta add cooked pasta into the ragu and toss or use as desired.
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Notes

  1. Don’t rush the soffritto or you won’t get the real depth of flavour.
  2. Make sure to use 50/50 ground beef and pork.
  3. Use high-quality passata (sieved tomatoes) as cheaper brands can be very acidic.
  4. Use a red wine that’s good enough to drink and never use cooking wine.
  5. Try to use the highest quality beef stock or broth you can find if not homemade. This sauce is super simple so high-quality ingredients are important.
  6. If serving the traditional way with tagliatelle pasta then boil the pasta then add it straight into the ragu and toss to coat before serving.
  7. Leftover can be stored in the fridge for 3-4 days and reheated. You may need to loosen with extra water or stock.
  8. You can also freeze this ragu just thaw completely before reheating.

Nutrition

Calories: 547kcal | Carbohydrates: 12g | Protein: 33g | Fat: 36g | Saturated Fat: 13g | Cholesterol: 119mg | Sodium: 457mg | Potassium: 1228mg | Fiber: 2g | Sugar: 6g | Vitamin A: 2130IU | Vitamin C: 11.1mg | Calcium: 67mg | Iron: 4.4mg

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