Ragu & Heritage: The Italian-American Culinary Journey with First Generation Italian Chefs

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey is leaner, while ground pork is often less expensive.

red wine

🥗Healthier: non-alcoholic wine

💰Cheaper: beef broth

Non-alcoholic wine provides similar flavor without alcohol, while beef broth is cost-effective.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is dairy-free while pecorino is often less expensive than parmesan.

Heat olive oil in a large pot over medium heat until shimmering.

Add chopped onion, carrot, and celery; sauté until softened, about 5-7 minutes.

Stir in minced garlic and cook until fragrant, about 1 minute.

Increase heat to medium-high; add ground beef and pork, breaking it up with a spoon until browned, about 8-10 minutes.

Stir in tomato paste and cook for 2-3 minutes until it darkens slightly.

Pour in red wine; simmer until reduced by half, about 5 minutes.

Add crushed tomatoes, bay leaves, and thyme; stir to combine.

Reduce heat to low; cover and simmer for at least 1.5 hours, stirring occasionally.

If sauce thickens too much, add a splash of water or broth.

Stir in milk during the last 30 minutes of cooking for creaminess.

Season with salt and black pepper to taste before serving.

Serve over cooked pasta and sprinkle with grated parmesan cheese.

Cooking Techniques

Spice Level:

Allergens