My Go-To Beef Ragu
A rich, slow-simmered Italian Beef Ragù made with beef, onion, garlic, herbs, and silky Passata for a clean, pure tomato flavor. Just simple, authentic ingredients simmered slowly to create depth and richness.
Equipment
- Large heavy-bottomed pot or pan
- Wooden spoon
Ingredients
- 2 lbs Ground meat Bison, Beef, Sausage, Lamb, Veal - your choice or mix and match
- 2 tbsp Olive oil
- 1 Yellow onion diced
- 5 Garlic cloves minced
- 1 1/2 tsp Salt
- 1 tsp Ground pepper
- 1 tsp Dried oregano
- 1 tsp Basil dried or fresh
- 1 tsp Crushed red pepper flakes adjust accordingly to taste
- 1 cup Dry red wine (Chianti) optional
- 24 oz Passata one jar
- 2 Bay leaves
Instructions
- Brown the meat– Add ground meat, breaking it up with a spoon. Cook until well browned and slightly caramelized, 8–10 minutes. Do not rush this step — browning adds deep flavor.
- Drain the meat- Depending upon the meat, draining the fat is recommended but not required. You can use the same pan or swap.
- Sauté aromatics – Heat olive oil in a large pan over medium heat. Add onion and cook until softened and translucent, about 8 minutes. Add garlic and cook for 1 minute
- Season the base – Stir in salt, pepper, oregano, basil, and red pepper flakes.
- Deglaze with wine – Pour in red wine and simmer until reduced by half, scraping up browned bits from the bottom.
- Build the sauce – Stir in tomato paste, Passata, and bay leaves. Mix well. Taste and add more olive oil as needed.
- Slow simmer – Reduce heat to low, partially cover, and simmer for 2 to 2½ hours, stirring occasionally. The sauce will thicken and deepen in flavor.
- Finish the ragù – Remove bay leaves and adjust seasoning. Add a tablespoon of butter or a splash of cream for silkiness (optional but excellent).
- Serve – Spoon over pasta, layer into lasagna, or serve atop polenta. Garnish with basil or parsley
Notes
- Passata gives a smooth, elegant texture — ideal for ragù.
- Browning the beef well is essential for depth and richness.
- Ragù tastes even better the next day.
- Freeze leftovers for up to 3 months.
- Adding in a rind of Parmigiano Romano adds flavor.
- If making pasta, adding a bit of the starchy pasta water can liquify the sauce if needed.