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Meat Ragù Recipe- An Easy Red Meat Pasta Sauce

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Obviously you can use any ground meat you prefer- even ground turkey. It's all good. And if you're doing the vegetarian thing (edit:: which I've gone back to after healing my hip) the basic sauce works like a charm. Use hearty Portobello mushrooms in place of the beef.

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Ingredients

  • 1 tablespoon extra virgin olive oil
  • 1 pound ground beef- I used Black Angus beef
  • 1 good sized onion, diced
  • 4 cloves garlic, chopped
  • 1/4 cup organic tomato paste
  • 1 cup organic beef broth
  • 1 28-oz can Muir Glen organic whole tomatoes, with juice
  • 1 cup red wine
  • 1 teaspoon dried oregano
  • 2 teaspoons dried basil
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1 bay leaf
  • Sea salt and pepper, to taste
  • A splash of balsamic vinegar
  • A dab of organic raw agave, if needed

Details

Preparation

Step 1

Heat the olive oil in a large heavy bottom pot or dutch oven and add the ground beef; stir until lightly browned. Add the onion and garlic and stir; cook until the onion is soft.


Using a wooden spoon, stir in the tomato paste and cook it a minute or two.


Add in the broth, tomatoes and red wine. Break apart the tomatoes with a wooden spoon. Add in the herbs, sea salt and pepper. Bring to a simmer. Add a splash of balsamic vinegar. Stir. Cover and lower the heat, keeping the sauce on low simmer for an hour.


Check the thickness of the sauce and cook it longer to reduce it, if you like. If the sauce is too thick, add more broth.


Taste test- if the sauce is acidic, add a dab of agave until the flavors balance.


Serve over your hot cooked pasta of choice, a bed of steamed brown rice, or a bowl of hot cooked quinoa.

Serves four.

Mangia!

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