Beef Ragu: The Ultimate Guide to Making Authentic Italian Sauce

Prep Vegetables: Finely chop the onion, carrots, and celery. Mince the garlic.

Sauté Vegetables: Heat olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add onion, carrots, and celery. Cook, stirring occasionally, until softened and slightly translucent, about 8-10 minutes. Add garlic and cook for another minute, until fragrant.

Brown Meats: Increase heat to medium-high. Add ground beef and Italian sausage. Break up the meat with a wooden spoon and cook, stirring frequently, until browned on all sides.

Drain Grease: Drain off any excess grease from the pot.

Deglaze: Pour in the dry red wine and scrape up any browned bits from the bottom of the pot. Let the wine simmer for a few minutes, allowing the alcohol to evaporate.

Add Sauce Ingredients: Add crushed tomatoes, tomato sauce, tomato paste, beef broth, dried oregano, dried basil, red pepper flakes (if using), and bay leaf to the pot. Stir well to combine.

Season: Season with salt and freshly ground black pepper to taste.

Simmer: Bring the ragu to a simmer, then reduce the heat to low. Cover and let it simmer for at least 2-3 hours, or longer for a richer flavor. Stir occasionally to prevent sticking. Check the liquid level and add more beef broth if needed.

Remove Bay Leaf: After simmering for at least 2 hours, remove the bay leaf. Taste and adjust seasoning as needed.

Cook Pasta: While the ragu is simmering, cook the pasta according to package directions. Reserve about 1 cup of pasta water before draining.

Combine: Drain the pasta and add it to the pot with the ragu. Toss to coat. Add a little of the reserved pasta water if needed to create a creamy sauce.

Serve: Serve immediately, garnished with freshly grated Parmesan cheese and fresh basil leaves (if using).