Authentic Slow-Simmered Tomato Ragù

By AislePrompt Editorial · Published 2026-04-06 · Updated 2026-04-06

A deeply flavorful Italian ragù made with slow-cooked tomatoes and meat, celebrating the true essence of Roman cuisine without cream or tomatoes. This Mediterranean recipe, ready in about 210 minutes, pairs ground beef, ground pork, and San Marzano tomatoes for a weeknight-friendly dinner. Each serving lands at about 410 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Build a week of meals around this recipe" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb ground beef
• 1 lb ground pork
• 28 oz crushed San Marzano tomatoes
• 1 cup red wine
• 1 cup diced carrots
• 1 cup diced celery
• 1 cup diced onion
• 3 tbsp olive oil
• 1/4 cup chopped fresh basil
• 1/2 cup grated Parmesan

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Instructions

1. Step 1: Heat 3 tbsp olive oil in a large pot over medium heat, then add 1 cup diced onion, 1 cup diced celery, and 1 cup diced carrots; cook 8 minutes until softened and golden.
2. Step 2: Add 1 lb ground beef and 1 lb ground pork, breaking up with a spoon until no longer pink, about 6 minutes.
3. Step 3: Stir in 1 cup red wine, scraping the pot bottom, and simmer 5 minutes until wine evaporates and liquid reduces by half.
4. Step 4: Add 28 oz crushed San Marzano tomatoes, 1/4 cup chopped fresh basil, and 1/2 cup grated Parmesan; stir well.
5. Step 5: Reduce heat to low, cover, and simmer 3 hours, stirring every 30 minutes until sauce is thick and coats the back of a spoon with a glossy sheen.