This rich Ragu combines ground beef and Italian sausage with diced veggies and crushed tomatoes. We toss this deeply savory and indulgent-tasting sauce with pasta, garnished with herbs, and topped with freshly grated Parmesan.
1cupred wine(or use 1 cup water and 1-3 teaspoons balsamic vinegar)
Optional: 1/4 cup finely chopped fresh parsley, 2-3 tsp white sugar
For serving: 8 oz. pasta of choice, freshly grated Parmesan
Instructions
MEAT: Add 1-1/2 tbsp oil to a large, heavy bottomed pot. Heat to high heat and once hot, add in beef and sausage (in a single layer). Season to taste (I add 1/2 tsp each salt & pepper). Let stand, undisturbed for about 1 minute to get a nice sear before breaking up and crumbling to brown with a wooden spoon. Once meat is all browned, use a slotted spoon to remove to a bowl leaving grease behind. (If there is more than 2 tablespoons grease, drain the rest off--See Note 3).
VEGGIES: Reduce the heat to medium. Add in mirepoix. Season to taste (I add 1/2 tsp each salt & pepper). Sauté, stirring occasionally, until veggies begin to soften, 7-10 minutes. Add in 2 tsp garlic and 3 tbsp tomato paste and stir for 1 minute. Add in crushed tomatoes and cook, stirring constantly, for 1 minute.
FINSHSAUCE: Return the cooked meat to the pot, along with 1 tsp each: oregano, thyme, basil, & rosemary, plus 2 tsp Worcestershire sauce, 2 tsp beef bouillon, 3 bay leaves, and 3 cups beef broth. Stir.
SIMMER: Bring to a simmer then turn heat to lowest setting. Cover with a lid and cook for 2 up to 2-1/2 hours. Stir every now and again, returning the lid after stirring. The sauce will thicken, reduce, and become ultra flavorful as it slowly simmers.
ADJUST: Stir sauce and adjust seasonings, adding more salt if needed. Depending on tomatoes used, you may even need to add a touch of sugar (I add 2 tsp) to counteract. For some acidity, add some balsamic vinegar to taste (I add 2 tsp). Remove bay leaves and discard. Enjoy sauce served over cooked pasta. See Note 4 for how to serve the "authentic" way :)
Video
Notes
Note 1: Sausage: Depending on personal preference, use mild or spicy sausage. Look for well-marbled sausage which is going to contribute more flavor and richness. Remove the casings before cooking and use the leftover sausage in this quick Sausage And Veggie Skillet. Sausage labeled sweet is a mild sausage that is seasoned with basil instead of oregano.Note 2: Tomatoes: Grab the best quality canned tomatoes you can find! We use and recommend San Marzano or Muir Glen crushed tomatoes (so much flavor!) With cheaper tomatoes, you may need to add some sugar to balance out acidity.Note 3: Drain off grease: I line a bowl with foil and pour all the grease in the bowl. Then I measure out 2 tablespoons to add back to the pot. When the grease hardens you can ball up the foil and discard!Note 4: To serve: Bring a very large pot of salted water (1 tsp salt to every 4 cups) to a rapid boil. To serve for 4-6: Add 1 pound (16 oz.) pasta and cook until just al dente - cooked but still quite firm (I usually go for 2 minutes less than cook time per packet). Before draining, pull out 1 cup pasta water. Meanwhile, heat a large, deep fry pan over medium high heat. Add about 4-1/2 up to 5 cups of Ragu; bring to simmer. Use tongs to transfer pasta straight from the pot to the pan. Toss gently, gradually adding in pasta cooking water until the sauce reduces, by which time the sauce will thicken and stick beautifully to the pasta. Serve immediately, garnished with Parmesan cheese if using!Nutrition information is for the sauce only.