Low-Simmered Beef and Tomato Ragu

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-24 · Updated 2026-04-24

Rich, slow-simmered beef ragu with fresh tomatoes and aromatic herbs, perfect for pasta or polenta. This italian-inspired low carb ready in about 120 minutes pairs ground beef, medium, finely diced yellow onion, medium, finely diced carrot for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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 "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.

Ingredients

• 1 lb ground beef
• 1 medium, finely diced yellow onion
• 1 medium, finely diced carrot
• 1, finely diced celery stalk
• 3 cloves, minced garlic cloves
• 28 oz can canned crushed tomatoes
• 2 tbsp tomato paste
• 1/2 cup dry red wine
• 2 tbsp olive oil
• 1 tsp dried oregano
• 1 tsp dried basil
• 1.25 tsp salt
• 1/2 tsp black pepper
• 1 cup water

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large heavy-bottomed pot over medium-low heat. Add 1 finely diced yellow onion, 1 finely diced carrot, and 1 finely diced celery stalk. Sauté for 7 minutes until softened and fragrant.
2. Step 2: Add 3 minced garlic cloves and 1 lb ground beef, breaking the meat up with a spoon. Cook over medium heat for 8 minutes until browned and no longer pink.
3. Step 3: Pour in 1/2 cup dry red wine and cook for 3 minutes, scraping the bottom to loosen browned bits.
4. Step 4: Stir in 28 oz canned crushed tomatoes, 2 tbsp tomato paste, 1 tsp dried oregano, 1 tsp dried basil, 1.25 tsp salt, 1/2 tsp black pepper, and 1 cup water. Bring to a low simmer.
5. Step 5: Reduce heat to low, cover partially with a lid, and simmer gently for 1.5 hours, stirring occasionally, until the sauce thickens and flavors meld beautifully.