Sunday Ragú comes together in minutes, a little chopping, a splash of olive oil and then it settles into a long, gentle simmer. It’s a true ragú. Rich, layered, and built through classic techniques like sweating, sautéing, and braising. Slow food, done simply and done well. Make it your Sunday staple.
Ingredients
Fats
- 1/4 lb bacon including fat, finely chopped
- 1 tbsp unsalted butter
- dizzle of olive oil
Produce
- 1 medium onion finely chopped
- 1 stalk celery finely diced
- 1 small carrot finely chopped
Foundation
- 1 lb lean ground beef
Flavor
- kosher salt and fresh ground black pepper
- 1 pinch ground nutmeg
- 1-2 tsp dried oregano
- 1/2 cup white wine
Pantry
- 1 cup beef stock
- 4 tbsp tomato paste
Dairy
- 1/4 cup heavy (whipping) cream
Instructions
Gather all ingredients for starting the recipe.
- Melt 1 tbsp unsalted butter and a dizzle of olive oil in a large deep-sided pan over medium heat. Add 1 medium onion finely chopped, 1 stalk celery, chopped, 1 small carrot, chopped, and 1/4 lb bacon cut into lardons. Cook until the onions are golden and soft, about 5-6 minutes.
- Add 1 lb lean ground beef, break up with a spoon and cook until the beef is no longer pink. Stir often to prevent sticking.
- Add kosher salt and fresh ground black pepper, 1 pinch ground nutmeg, 1-2 tsp dried oregano and 4 tbsp tomato paste. Stir to combine.
- Increase heat to medium-high and add 1/2 cup white wine. Bring to boil stirring constantly. Cook until the wine has almost evaporated, about 6-8 minutes.
- Add 1 cup beef stock stir to combine, reduce heat to a simmer and cook for an hour or more until the beef stock has been almost completely reduced.
- A few minutes before serving, add 1/4 cup heavy (whipping) cream and stir to combine.
- Serve over hot freshly cooked pasta of your choice.
imunify-bot-check