Ragu Meat Sauce Recipe

5 from 28 votes

A cozy meal the entire family will enjoy! This classic meat ragu is your new GO TO RECIPE. A certain magic happens as the beef and aromatic vegetables slowly cook down tomato sauce in this classic ragu recipe. Simple and nutritious ingredients yield to the most delicious meal.

Prep Time10

Cook Time50

Total Time1

Course: Main Course, Sauces

Cuisine: Italian

Keyword: classic Italian ragu recipe, meat sauce

Servings: -8

Author: Elena Davis

Ingredients

2 tablespoons extra-virgin olive oil
1 medium onion finely chopped (about 1 cup)
1-2 stalks celery finely chopped (about 1 cup)
1 medium carrot peeled, finely chopped, or grated (about 3/4 cup)
6 ounces ground beef 85% lean
6 ounces ground veal you can use ground turkey, chicken, pork, or all beef
28 ounces can whole peeled tomatoes or crushed tomatoes
Kosher salt and freshly ground black pepper
1 pound tagliatelle fettuccine, or any variety of pasta will do
Finely grated Parmesan for serving
1 tablespoons parsley finely chopped (for serving)

Instructions

Heat olive oil in a large heavy-bottomed pot over medium-high heat. Add onions, celery, and carrots. Sauté until soft, 10-12 minutes (longer if you want).
Add beef and veal (ground meat of choice)- sauté, breaking up with the back of a spoon, until browned, about 15 minutes.
Add tomatoes; boil for 2 minutes, stirring often and scraping up browned bits. If using whole tomatoes use the back of a wooden spoon, or a spatula, to crush them into small pieces.
Reduce heat to low heat and gently simmer, stirring occasionally, until flavors meld, 40 minutes. Season with salt and pepper.
Boil pasta according to directions. When pasta is done cooking place it in a large serving dish and toss the ragu sauce until it coats the pasta completely.
Top with plenty of freshly grated Parmigiano cheese and sprinkle with parsley, if desired. Enjoy hot!

Notes

Substitutions and Variations:

Use ground beef, veal, or a mix for classic flavor; try turkey or chicken for a lighter version. In warmer months, I go lighter; in cooler months, I stick to traditional meats.
Add pancetta or a little garlic for extra depth.
A splash of red wine? Yes! Just deglaze before adding tomatoes.
No whole tomatoes? Use tomato purée + a bit of water or stock.
Pair with any pasta—pappardelle is my favorite for a rustic charm!

Storage:

Make up to 3 days in advance and reheat.
Freezes for 3 months in an airtight container.
Tip: if you desire your Italian meat sauce a little thicker you can always use tomato paste to thicken it a bit and add a rich flavor.

Nutrition