Best Simple Ragù Recipe

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When does a pound and a half of ground meat become a transcendent meal? When it’s cooked with herbs and plenty of garlic, then given a glorious umami boost from canned tomatoes and simmered until it’s positively dripping with flavor. Spoon that glorious mixture over your favorite pasta and you’ve got a dinner that’s both simple and simply the best. Working with just pantry and freezer staples, we created an easy ragù recipe that’ll rescue dreary weeknights and hurried dinner times—it’s so good, it basically forces you to stop and take notice! So, on a day that really needs dinner time—whether it feels like there’s time or not—whip up this quick ragù recipe and gather the crew. This recipe is an invitation to sit down and chat and eat and enjoy together, even for just a few minutes.

chopped carrots, celery and onions being sautéed in olive oil in a pot
chopped carrots, celery, onions and ground beef being sautéed in olive oil in a pot

How To Make Our Simple Ground Beef Ragù Recipe

This ragù sauce will become one of those things you can do without looking at a recipe. You’ll be able to grab the ingredients you need without thinking about it, and you’ll be able to throw it together at a moment’s notice. If you have kids that are old enough to be curious about cooking, this is a great one to teach them—it’s easy and nearly foolproof in a way that’s perfect for building confidence in the kitchen! Here’s the TLDR of how to make this super easy ragù recipe:

  1. Sauté carrots, celery and onions.

  2. A few minutes later, add the garlic.

  3. A minute later, add the ground meat. Sauté.

  4. Six minutes later, stir in the tomatoes, spices and stock.

  5. Simmer for 30 minutes.

  6. EAT! Over your favorite pasta, ideally.

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We Hope You Adore this Ragù Recipe

Ingredients


  • 2 Tbsp
    Olive Oil or Butter

  • 1
    large carrot, peeled, grated

  • 2
    celery ribs, minced

  • 1/2
    medium yellow onion finely chopped, about 3/4 cup

  • 3
    cloves garlic, minced

  • 1 1/2 lbs
    Ground beef, pork, veal or lamb (or any combination)

  • 1 (28 oz) can
    crushed tomatoes

  • 1/2 tsp
    sea salt

  • 1/4 tsp
    Black Pepper

  • 2 tsp
    dried Basil, oregano, thyme or Italian seasoning

  • 1/4 tsp
    ground nutmeg

  • 1 tsp
    sugar

  • 1/2 cup
    Chicken, or beef stock
  • Cooked thin pasta noodles, spaghetti or angle hair, for serving
  • Parmesan, for serving, optional

Method

  1. In a large saucepan, heat olive oil over medium heat. Add the carrots, celery and onions and cook until they’re just tender, about 5 minutes. Add the garlic and cook for 1 more minute until fragrant.

  2. Add the ground meat and cook until browned, breaking up the meat as you stir, 6-8 minutes.

  3. Add the crushed tomatoes, salt, pepper, dried herbs, nutmeg, sugar and stock. Stir to combine.

  4. Bring to a boil over high heat before turning to low and simmering until thickened, stirring occasionally, about 30 minutes.

  5. Serve ragù over cooked pasta noodles or polenta with parmesan cheese, if desired.

Nutrition Info

  • Per Serving
  • Amount

  • Calories292
  • Protein26 g
  • Carbohydrates10 g
  • Total Fat18 g
  • Dietary Fiber3 g
  • Cholesterol71 mg
  • sodium286 mg
  • Total Sugars6 g

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