Slow-Simmered Regional Beef Ragù with Rustic Tomato Sauce
A slow-simmered beef ragù rich in deep tomato flavors and herbs, perfect served over pasta or creamy polenta. This Italian-inspired beef recipe, ready in about 140 minutes, pairs ground beef, onion, carrot for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 390 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
- 1 medium, finely diced onion
- 1 medium, finely diced carrot
- 1, finely diced celery stalk
- 3, minced garlic cloves
- 28 oz can canned crushed tomatoes
- 1/2 cup dry red wine
- 3 tbsp olive oil
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 1/2 tsp salt
- 1 tsp black pepper
- 1 whole bay leaf
- 1/2 cup water
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 3 tbsp olive oil in a large heavy-bottomed pot over medium heat. Add 1 medium finely diced onion, 1 finely diced carrot, and 1 finely diced celery stalk. Cook, stirring occasionally, for 7 minutes until vegetables are softened.
- Step 2: Add 3 minced garlic cloves and cook for 1 minute until fragrant.
- Step 3: Increase heat to medium-high and add 1 lb ground beef, breaking it up with a spoon. Cook for 8 minutes until browned and no longer pink.
- Step 4: Pour in 1/2 cup dry red wine, scraping the bottom of the pot to loosen browned bits, and simmer until wine is reduced by half, about 3 minutes.
- Step 5: Stir in 28 oz canned crushed tomatoes, 1/2 cup water, 1 tsp dried oregano, 1 tsp dried basil, 1 1/2 tsp salt, 1 tsp black pepper, and 1 whole bay leaf.
- Step 6: Reduce heat to low, cover partially, and simmer gently for 1.5 to 2 hours, stirring occasionally, until the sauce thickens and flavors meld.
- Step 7: Remove bay leaf before serving over pasta or polenta.
Frequently asked questions
How long does Slow-Simmered Regional Beef Ragù with Rustic Tomato Sauce take to make?
Total time is about 140 minutes (20 min prep + 120 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Slow-Simmered Regional Beef Ragù with Rustic Tomato Sauce?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep ground beef from drying out.
Can I substitute ingredients in Slow-Simmered Regional Beef Ragù with Rustic Tomato Sauce?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Slow-Simmered Regional Beef Ragù with Rustic Tomato Sauce for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Slow-Simmered Regional Beef Ragù with Rustic Tomato Sauce?
Italian beef like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
