A warm pot of ragu simmering on the stove always brings deep comfort to my kitchen. This version focuses on rich tomato flavor, tender minced beef, and classic Italian aromatics that slowly cook together to create a hearty, full-bodied sauce. I love how simple ingredients transform into something so robust and satisfying.
Why You’ll Love This Recipe
I love this ragu because it’s deeply flavorful without being complicated. The slow simmer builds richness, the vegetables add natural sweetness, and the wine rounds out the sauce beautifully. I can use it on pasta, in lasagna, or over creamy polenta, and it always feels like a cozy, homemade Italian meal.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
1 large yellow onion, diced
2–3 small carrots, diced
2 celery stalks, diced
2 tablespoons extra-virgin olive oil
14 ounces minced beef
¾ cup red wine (or white wine if preferred)
2 cups tomato passata or crushed tomatoes
1 teaspoon salt (or to taste)
1 teaspoon black pepper
Directions
Dice the onion, carrots, and celery into small, even pieces.
Heat the olive oil in a large saucepan or Dutch oven over medium heat.
Add the diced vegetables and sauté until soft and fragrant, about 5–7 minutes.
Add the minced beef and cook until browned, breaking it apart with a spoon.
Pour in the wine and simmer until it mostly evaporates, about 3–5 minutes.
Stir in the tomato passata, salt, and black pepper.
Reduce the heat to low and let the sauce simmer gently for 45–60 minutes, stirring occasionally until thick and well combined.
Taste and adjust seasoning before serving.
Servings and Timing
This recipe makes 4 servings.
Prep time: about 15 minutes
Cook time: about 45 minutes
Total time: about 1 hour
Variations
Add a splash of cream at the end for a smoother, richer finish.
Replace part of the beef with ground turkey or chicken for a lighter sauce.
Add finely chopped mushrooms for extra depth and earthiness.
Stir in fresh herbs such as basil or parsley right before serving for a brighter flavor.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 3 days. If I cook a larger batch, I freeze individual portions for up to 2 months. I reheat it gently on the stovetop over low heat and add a splash of water or broth if it becomes too thick.
FAQs
Can I use a different type of meat?
Yes, I often switch the beef for ground chicken, turkey, or a plant-based substitute.
Can I use canned diced tomatoes instead of passata?
Yes, though the sauce will have a chunkier texture. Passata creates a smoother, silkier finish.
Can I make this recipe without wine?
Absolutely. I replace the wine with broth or water, and the sauce still turns out flavorful.
Can I make this ahead of time?
Yes, I often prepare it a day ahead. The flavors deepen beautifully after resting overnight.
Can I double the recipe?
Yes, this recipe doubles very well, especially if I want extra for freezing or meal prep.
Conclusion
This Italian meat sauce brings together simple ingredients and slow cooking to create a rich, comforting ragu. I love using it for weeknight dinners or layered dishes like lasagna. It’s hearty, flexible, and always satisfying—a homemade sauce that turns any meal into something special.
A classic Italian ragu sauce made with minced beef, aromatic vegetables, and rich tomato passata, simmered slowly for deep flavor and comforting heartiness.
Total Time:1 hour
Yield:4 servings
Ingredients
1 large yellow onion, diced
2–3 small carrots, diced
2 celery stalks, diced
2 tablespoons extra-virgin olive oil
14 ounces minced beef
¾ cup red wine (or white wine if preferred)
2 cups tomato passata or crushed tomatoes
1 teaspoon salt (or to taste)
1 teaspoon black pepper
Instructions
Dice the onion, carrots, and celery into small, even pieces.
Heat the olive oil in a large saucepan or Dutch oven over medium heat.
Add the diced vegetables and sauté until soft and fragrant, about 5–7 minutes.
Add the minced beef and cook until browned, breaking it apart with a spoon.
Pour in the wine and simmer until it mostly evaporates, about 3–5 minutes.
Stir in the tomato passata, salt, and black pepper.
Reduce the heat to low and let the sauce simmer gently for 45–60 minutes, stirring occasionally until thick and well combined.
Taste and adjust seasoning before serving.
Notes
Add a splash of cream at the end for a smoother finish.
Use ground turkey or chicken for a lighter version.
Incorporate chopped mushrooms for earthy flavor.
Finish with fresh herbs like basil or parsley for brightness.
Can be made ahead and stored in the fridge or freezer.
