Ingredients
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 1 carrot, diced
- 1 celery stalk, diced
- 1 pound ground beef
- 1/2 cup red wine (optional, but recommended for depth of flavor)
- 1 can (28 ounces) crushed tomatoes
- 1 tablespoon tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper, to taste
- Fresh basil and Parmesan cheese, for serving
Feel free to substitute ground beef with ground turkey for a lighter version. If you prefer a vegetarian option, try using lentils instead of meat. The beauty of this dish lies in its adaptability, much like the creative meals my abuela would whip up with whatever we had on hand.
Instructions
- In a large pot, heat the olive oil over medium heat. Add the chopped onion, garlic, carrot, and celery, and sauté until the vegetables are soft and the onion is translucent, about 5-7 minutes. This step reminds me of the rhythm of cooking with my abuela, where patience and attention to detail were key.
- Add the ground beef to the pot, breaking it up with a wooden spoon. Cook until browned, about 8-10 minutes. Season with salt and pepper to taste.
- Pour in the red wine, if using, and let it simmer until reduced by half, scraping up any browned bits from the bottom of the pot, about 3-4 minutes.
- Stir in the crushed tomatoes, tomato paste, oregano, and basil. Bring the mixture to a gentle simmer, then reduce the heat to low.
- Cover the pot and let the ragu simmer for at least 45 minutes, stirring occasionally. The longer it cooks, the more the flavors meld together, much like the stories shared around the dinner table growing up.
- Adjust seasoning with more salt and pepper if needed. Serve over your favorite pasta, garnished with fresh basil and a sprinkle of Parmesan cheese.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International