How to Make the Best Beef Ragu Sauce Like an Italian Chef

red wine

🥗Healthier: non-alcoholic red wine

💰Cheaper: beef broth

Non-alcoholic red wine provides similar flavor without alcohol.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is a lower-calorie alternative with a cheesy flavor.

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

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

Stir in minced garlic and cook for 1 minute until fragrant.

Increase heat to medium-high and add beef; cook until browned, about 8-10 minutes.

Mix in tomato paste and cook for 2-3 minutes to deepen flavor.

Pour in red wine, scraping the bottom of the pot to deglaze; simmer until reduced by half.

Add canned tomatoes, beef broth, bay leaves, and thyme; stir to combine.

Season with salt and black pepper to taste; bring to a simmer.

Reduce heat to low, cover partially, and simmer for 2-3 hours, stirring occasionally.

Remove bay leaves and thyme stems; adjust seasoning if needed.

Serve with pasta and top with grated parmesan cheese.

Cooking Techniques

Spice Level:

Allergens