Pasta al Ragù Recipe

Name: Pasta al Ragù
Prep time: 20 min
Cook time: 120 min
Total time: 140 min
Yield: about 6 cups of sauce
Cuisine: Italian
Ingredients: 2 tablespoons olive oil; 1 large onion, finely chopped; 2 celery stalks, finely chopped; 2 carrots, finely chopped; 4 cloves garlic, minced; 1 pound ground beef (80/20); 1/2 pound ground pork; 1 cup dry red wine; 1 can (28 ounces) crushed tomatoes; 2 tablespoons tomato paste; 1 cup beef broth; 1 teaspoon dried oregano; 1 teaspoon dried basil; Salt and black pepper to taste; 1 pound pasta (such as tagliatelle or pappardelle); Freshly grated Parmesan cheese for serving

Italian · Main course · 140 min total

Pasta al Ragù recipe videos

A classic Italian meat sauce slow-cooked to perfection, served over your favorite pasta. This hearty ragù is rich, flavorful, and perfect for a comforting family dinner.

20
min prep

120
min cook

6
servings

650
kcal/serving

Ingredients

2 tablespoons olive oil
1 large onion, finely chopped
2 celery stalks, finely chopped
2 carrots, finely chopped
4 cloves garlic, minced
1 pound ground beef (80/20)
1/2 pound ground pork
1 cup dry red wine
1 can (28 ounces) crushed tomatoes
2 tablespoons tomato paste
1 cup beef broth
1 teaspoon dried oregano
1 teaspoon dried basil
Salt and black pepper to taste
1 pound pasta (such as tagliatelle or pappardelle)
Freshly grated Parmesan cheese for serving

Instructions

Heat olive oil in a large Dutch oven or heavy pot over medium heat. Add onion, celery, and carrots; cook until softened, about 8 minutes. Add garlic and cook for 1 minute more.
Increase heat to medium-high. Add ground beef and pork; cook, breaking up meat with a spoon, until browned, about 8 minutes. Drain excess fat if desired.
Pour in red wine; stir, scraping up any browned bits from the bottom. Cook until wine is reduced by half, about 3 minutes.
Add crushed tomatoes, tomato paste, beef broth, oregano, basil, salt, and pepper. Stir to combine. Bring to a simmer, then reduce heat to low. Cover partially and cook, stirring occasionally, for 1.5 to 2 hours, until sauce is thickened and flavors meld.
About 20 minutes before serving, bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve 1 cup pasta water, then drain.
Toss drained pasta with a generous amount of ragù, adding a splash of pasta water if needed to loosen sauce. Serve immediately with grated Parmesan cheese.

Tips

For a richer flavor, use a mix of ground beef, pork, and veal.
The sauce can be made a day ahead and refrigerated; reheat gently before serving.
Leftover ragù freezes well for up to 3 months.

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