Ingredients:

  • 3 Tbsp Extra Virgin Olive Oil
  • 1 lb Ground Beef (80/20)
  • 8 oz Mild Italian Sausage (casings removed)
  • 1 medium Yellow Onion (finely diced)
  • 2 medium Carrots (finely diced)
  • 2 Celery Stalks (finely diced)
  • 4 large Garlic Cloves (minced or finely grated)
  • 3 Tbsp Tomato Paste (double-concentrated)
  • 1 cup Dry Red Wine (e.g., Chianti or Merlot)
  • 2 x 28 oz cans Crushed Tomatoes (high-quality, e.g., San Marzano D.O.P.)
  • 1 cup Water or Low Sodium Beef Stock
  • 2 Bay Leaves
  • 1 tsp Dried Oregano
  • 1 tsp Dried Basil
  • 5 tsp Kosher Salt
  • 5 tsp Freshly Ground Black Pepper
  • 1 tsp Granulated Sugar (optional)

Instructions:

  1. Brown the Meats: Heat oil in the Dutch oven over medium-high heat. Add the ground beef and sausage, breaking them up thoroughly with a spoon. Cook until the meat is deeply browned and rendered.
  2. Drain Fat: Carefully tilt the pot and spoon out or drain off most of the rendered fat, leaving about 1 tablespoon behind for flavour.
  3. Sauté the Soffritto: Reduce heat to medium. Add the diced onion, carrot, and celery (the soffritto) to the pot. Sauté gently for 8–10 minutes, stirring occasionally, until the vegetables are very soft and translucent, but not browned.
  4. Add Garlic and Paste: Stir in the minced garlic and tomato paste. Cook for 2–3 minutes, stirring constantly. This step is crucial for caramelising the paste and deepening its flavour (pincer).
  5. Deglaze with Wine: Pour in the red wine. Bring the mixture to a rapid simmer, scraping up any browned bits stuck to the bottom of the pot. Allow the wine to reduce by half (about 5 minutes) until the raw alcohol smell has cooked off.
  6. Add Tomatoes and Liquid: Stir in the crushed tomatoes, water or stock, bay leaves, oregano, and dried basil. Add the initial 1 teaspoon of salt and the pepper.
  7. Bring to a Simmer: Bring the sauce just up to a gentle boil, then immediately reduce the heat to the lowest possible setting.
  8. The Slow Cook: Cover the pot loosely. Allow the sauce to simmer very gently for a minimum of 2 hours, preferably 3 hours. Stir every 30 minutes to prevent the sauce from sticking to the bottom. The longer the simmer, the better the flavor.
  9. Skim and Adjust: After the long simmer, remove the bay leaves. Taste the sauce. If it seems acidic, stir in the optional teaspoon of sugar. Adjust the salt and pepper as needed.
  10. Final Service: If serving immediately, toss the ragu with cooked, al dente pasta.