Italian Beef and Vegetable Ragu
Italian Beef and Vegetable Ragu is a rich, slow-simmered sauce originating from Italy, typically made with tender beef, a mirepoix of vegetables like carrots, celery, and onions, and often tomatoes and red wine. It is traditionally served over pasta, polenta, or crusty bread, making it a hearty and comforting meal.
🍽️ Nutrition at a glance
This dish is a balanced source of protein from the beef and fiber from the vegetables, with a moderate fat content depending on the cut of meat and cooking method. A typical serving of ragu with pasta can range from 400 to 600 calories, providing essential nutrients like iron, vitamin C, and B vitamins.
Nutrition breakdown
| Calories | 320 kcal |
| Protein | 25 g |
| Carbs | 22 g |
| Fat | 14 g |
| Fiber | 5 g |
| Sugar | 8 g |
| Sodium | 680 mg |
| Iron | 4.5 mg |
| Potassium | 750 mg |
| Vitamin A | 350 mcg RAE |
| Vitamin C | 30 mg |
| Calcium | 80 mg |
| Zinc | 5 mg |
| Niacin (B3) | 8 mg |
| Selenium | 25 mcg |
Per 1 cup (240 g) · estimated, varies by recipe
💡 What's interesting
Ragu is a cornerstone of Italian cuisine, with regional variations like Bolognese showcasing local ingredients and traditions. Its slow-cooking process not only develops deep flavors but also makes the beef incredibly tender, while the vegetables add a nutritional boost, making it a wholesome, family-style dish.
