Slow-Cooked Italian Ragu with Homemade Tomato Sauce

By AislePrompt Editorial · Published 2026-06-15 · Updated 2026-06-15

A rich and hearty slow-cooked Italian ragu inspired by Franchesco’s Ristorante, simmered to tender perfection. This Italian-inspired slow-cooker recipe, ready in about 160 minutes, pairs ground beef, extra virgin olive oil, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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. 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
• 2 tbsp extra virgin olive oil
• 1 medium, finely diced yellow onion
• 1 medium, finely diced carrot
• 1, finely diced celery stalk
• 4 minced garlic cloves
• 28 oz can crushed tomatoes
• 2 tbsp tomato paste
• 1/2 cup dry red wine
• 1 tsp dried oregano
• 1 tsp dried basil
• 1 1/2 tsp salt
• 1/2 tsp black pepper
• 1/2 cup whole milk
• 1/4 cup chopped fresh basil leaves

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Instructions

1. Step 1: Heat 2 tbsp extra virgin olive oil in a large heavy-bottomed pot over medium heat. Add 1 diced yellow onion, 1 diced carrot, and 1 diced celery stalk, sautéing for 6-7 minutes until soft and fragrant.
2. Step 2: Add 4 minced garlic cloves and 1 lb ground beef, breaking it apart with a spoon. Cook for 8-10 minutes until browned and no pink remains.
3. Step 3: Stir in 2 tbsp tomato paste and cook for 2 minutes until slightly caramelized. Pour in 1/2 cup dry red wine and let simmer for 4 minutes to reduce slightly.
4. Step 4: Add 28 oz crushed tomatoes, 1 tsp dried oregano, 1 tsp dried basil, 1 1/2 tsp salt, and 1/2 tsp black pepper. Reduce heat to low, cover partially, and simmer gently for 2 hours stirring occasionally.
5. Step 5: Stir in 1/2 cup whole milk and 1/4 cup chopped fresh basil leaves, cooking uncovered for another 20 minutes until sauce thickens and flavors meld.