Beef Ragù with Vegetables
Thick meat sauce with a sofrito of carrot, celery and tomato, cooked without hurry. Perfect for pasta and for having portions in the freezer.
- Total
- 140 min
- Prep
- 20 min
- Servings
- 4
- Difficulty
- Easy
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Ingredients
Serves 4
- ground beef1 lb
- onion1
- carrot2
- celery stalk2
- garlic clove2
- crushed tomato1.75 lb
- red wine0.75 cup
- bay leaf1
- oregano1 tsp
- sugar1 pinch
- olive oil3 tbsp
- salt1 tsp
- black pepper1 pinch
Method
- 1
Finely chop the onion, carrot, celery stalk and garlic.
- 2
Heat the olive oil in a wide casserole and sauté the vegetables over medium-low heat for about 15 minutes, until soft.
- 3
Turn up the heat, add the ground beef and cook, breaking it up with a spoon, until it loses its pink color.
- 4
Pour in the red wine and let it cook off for about 3 minutes.
- 5
Add the crushed tomatoes, bay leaf, oregano, sugar, salt and black pepper.
- 6
Cover partially and simmer very gently for 1 hour 30 minutes to 2 hours, stirring now and then and adding a splash of water if it dries out.
- 7
Remove the bay leaf and adjust the salt. Serve with pasta or cool and freeze in portions.
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