A Rich and Meaty Five-Hour Ragu So Good You'll Cry

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.

Season the meats (short ribs, pork spare ribs, lamb neck) with salt and pepper and refrigerate in a freezer bag for 24 hours.

Prepare the sofrito by chopping onion, carrot, celery, garlic, and anchovies in a food processor until finely chopped.

Heat a large pot over medium-high heat and pat the seasoned meats dry before searing them.

Sear the meats in the pot until golden brown on all sides, ensuring not to overcrowd the pot.

Remove the browned meats and set aside; check for burnt bits at the bottom of the pot and wipe them out if necessary.

Add the sofrito to the pot and stir to deglaze, scraping up the brown bits from the bottom.

Season the sofrito with a little salt and cook until the moisture evaporates and it starts to take on color.

Add the seared meats back into the pot and bring the mixture to a boil.

Add a whole nutmeg and a 28-ounce can of crushed tomatoes, stirring to combine.

Add a can of tomato sauce for concentrated flavor and season as you go.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens