Italian beef and vegetable ragù
Italian beef and vegetable ragù is a rich, slow-cooked sauce originating from Northern Italy, typically made with ground or minced beef, tomatoes, onions, carrots, celery, and herbs like basil and oregano. It's a hearty, aromatic dish often served with pasta, polenta, or used as a filling for lasagna. The sauce's depth comes from simmering the ingredients together to meld the flavors.
🍽️ Nutrition at a glance
This dish is generally high in protein from the beef and provides a good source of fiber and vitamins from the vegetables, with a moderate fat content depending on the cut of meat used. A typical serving of about 1.5 cups (including sauce and pasta) can range from 400-600 calories, making it a balanced, energy-dense meal.
Nutrition breakdown
| Calories | 280 kcal |
| Protein | 22 g |
| Carbs | 12 g |
| Fat | 16 g |
| Fiber | 3 g |
| Sugar | 5 g |
| Sodium | 480 mg |
| Iron | 3.5 mg |
| Potassium | 520 mg |
| Vitamin A | 180 mcg RAE |
| Vitamin C | 15 mg |
| Calcium | 60 mg |
| Zinc | 4.2 mg |
| Vitamin B12 | 2.1 mcg |
| Niacin (B3) | 5.8 mg |
Per 1 cup (240 g) · estimated, varies by recipe
💡 What's interesting
Culturally, ragù is a cornerstone of Italian home cooking, with regional variations like Bolognese from Emilia-Romagna, reflecting Italy's emphasis on simple, quality ingredients. Nutritionally, the combination of protein, vegetables, and tomato-based sauce offers lycopene and other antioxidants, making it a flavorful way to incorporate multiple food groups.
