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Simple Ragù

homemade simple ragù in a bowl topped with parmesan cheese
  • Serves:  6
  • Prep Time:  10 min
  • Cook Time:  45 min

Ingredients

  • 2 tablespoons extra-virgin olive Oil or salted butter
  • 1 large carrot, grated
  • 2 celery ribs, minced
  • ½ medium yellow onion, finely chopped, about ¾ cup
  • 3 garlic cloves, minced
  • 1 ½ pounds ground beef, pork or lamb
  • 1 (28 ounce) can crushed tomatoes
  • ½ teaspoon sea salt
  • ¼ teaspoon freshly cracked black pepper
  • 1 tablespoon Italian seasoning
  • ¼ teaspoon ground nutmeg
  • 1 teaspoon granulated sugar
  • ½ cup chicken, or beef stock
  • Thin pasta noodles, such as spaghetti or angel hair, (optional)
  • Creamy polenta, for serving (optional)
  • Parmesan, for serving

Method

  1. Heat the olive oil in a large skillet set over medium heat. Add the carrots, celery and onions and cook, stirring occasionally, until tender, about 5 minutes. Add the garlic and cook until fragrant, about 1 more minute.

  2. Add the beef to the skillet and cook, breaking it up with a wooden spoon, until browned, 6-8 minutes.

  3. Stir in the crushed tomatoes, salt, pepper, Italian seasoning, nutmeg, sugar and stock.

  4. Bring to a boil over high heat. Turn the heat to low and simmer, stirring occasionally until thickened, about 30 minutes.

  5. Meanwhile, prepare your pasta noodles or creamy polenta. If serving with pasta, bring a large pot of water to a boil over high heat and salt it. Cook the pasta until al dente, according to the package instructions. Drain.

  6. Serve the ragu over pasta noodles or polenta with parmesan cheese, if desired.