Ingredients
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 pound ground beef
- 1 can (28 ounces) crushed tomatoes
- 2 tablespoons tomato paste
- 1 cup beef broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon red pepper flakes (optional)
- Salt and pepper to taste
- Fresh basil leaves for garnish
- Grated Parmesan cheese for serving
If you’re like me and enjoy experimenting with flavors, feel free to swap out the ground beef for a mix of beef and pork, or even try a vegetarian version with lentils or mushrooms!
Instructions
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. This step always reminds me of the countless evenings spent in my family kitchen, where onions sizzling in oil signaled the start of something delicious.
- Add the garlic and cook for another minute until fragrant. The aroma of garlic wafting through the air is like a warm hug, reminiscent of my abuela’s kitchen.
- Increase the heat to medium-high and add the ground beef. Cook until browned, breaking it up with a spoon as it cooks. Season with salt and pepper.
- Stir in the tomato paste, ensuring the beef is well-coated. This step adds depth and richness to the ragu.
- Pour in the crushed tomatoes and beef broth, then add the dried oregano, basil, and optional red pepper flakes for a little kick. Stir to combine.
- Bring the mixture to a gentle simmer, then reduce the heat to low. Allow the ragu to cook for at least 45 minutes, stirring occasionally. This is when the magic happens, as the flavors meld and intensify.
- Taste and adjust seasoning if necessary. Serve hot, garnished with fresh basil leaves and a generous sprinkle of Parmesan cheese.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International