The Best Fluffy Pancakes recipe you will fall in love with. Full of tips and tricks to help you make the best pancakes.
This classic beef ragù is hearty, rustic, and exactly what you want tossed with pasta on a quiet evening in.
Classic Beef Ragù
Cuisine: ItalianDifficulty: EasyServings
4-6
servingsPrep time
10
minutesCooking time
2
hoursIngredients
2 tbsp olive oil
1 small onion, finely chopped
1 carrot, finely diced
1 celery stalk, finely diced
2 garlic cloves, minced
500 g ground beef (or a mix of beef & pork)
2 tbsp tomato paste
100 ml red wine (or beef stock)
400 g canned crushed tomatoes
½ tsp dried oregano
Salt and black pepper, to taste
Fresh basil or parsley, to serve
Grated Parmesan, to serve
Optional: 100 ml milk or cream (for richness)
Directions
- Build the base
In a large pot, heat olive oil over medium heat. Add onion, carrot, and celery. Sauté until softened (5–7 min). Add garlic and cook 1 min more. - Brown the meat
Add ground beef and cook until browned, breaking it up with a spoo - Add flavor
Stir in tomato paste and cook for 2–3 minutes. Deglaze with red wine (or stock), scraping up any browned bits. - Simmer
Pour in crushed tomatoes, oregano, salt, and pepper. Reduce heat to low and simmer uncovered for 1.5 to 2 hours, stirring occasionally. Add milk toward the end for extra richness, if using. - Serve
Toss with pasta of your choice—tagliatelle, rigatoni, or pappardelle are perfect. Finish with herbs and freshly grated Parmesan.
Notes
- Low and slow wins:
The longer the sauce simmers, the deeper the flavor. If you have the time, let it go for 2 hours (or even more on very low heat). - Freezer-friendly:
This ragù freezes like a dream. Let it cool fully, then freeze in portions for up to 3 months. - No wine? No problem:
Swap with beef or veggie stock: just use something flavorful to deglaze the pan and lift those browned bits.
Use the right pasta:
Hearty sauces like ragù love textured, wide noodles. Tagliatelle, rigatoni, or pappardelle work especially well.
This is the kind of meal that tastes like it’s been cooking all day—deep, cozy, and incredibly satisfying. Save some for tomorrow (it’s even better the next day), or freeze a batch for a rainy evening that needs a little warmth.
