Slow-Simmered Regional Beef Ragù with Rustic Tomato Sauce

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A slow-simmered beef ragù rich in deep tomato flavors and regional herbs, perfect served over pasta or creamy polenta. This italian-inspired beef ready in about 140 minutes blends ground beef, medium, finely diced onion, medium, finely diced carrot into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 390 calories and feeds 6, so a small batch covers several meals across the week without taking over the fridge. 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.

Prep: 20 min Cook: 120 min Serves 6 Italian cuisine 390 cal/serving
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Ingredients

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Instructions

  1. 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.
  2. Step 2: Add 3 minced garlic cloves and cook for 1 minute until fragrant.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Slow-Simmered Regional Beef Ragù with Rustic Tomato Sauce?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

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.

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