Authentic Italian Ragu (Slow-Simmered Meat Sauce) | CookOS

Authentic Italian Ragu

Name: Authentic Italian Ragu (Slow-Simmered Meat Sauce)
Prep time: 15 min
Cook time: 3 h
Total time: 3 h 15 min
Yield: 8 servings
Cuisine: Italian
Ingredients: 3 tbsp olive oil; 1 tbsp butter; 1 yellow onion; 2 heirloom carrots; 3 stalks celery; 2 cloves garlic; 2 lbs ground beef; salt, to taste; 1/4 cup white wine; 1 sprig fresh sage; 1 sprig fresh rosemary; 2 tbsp tomato paste; 2 (24.5 oz) bottles tomato passata; 1 (14 oz) can crushed tomatoes; extra virgin olive oil, for drizzling

Authentic Italian ragu is a slow-simmered meat sauce built on soffritto (onion, carrot, celery), ground beef, and aromatic herbs that develops deep, savory complexity over hours of gentle cooking. This traditional sauce is the foundation of classic Italian pasta dishes.

🌍Italian 🏷️Ragu 🏷️Bolognese 🏷️Pasta sauce 🏷️Ground beef Slow-cooked

About·Privacy·Terms

🏷️

0:00

-0:00

Disabled

Auto

0.25x

0.5x

0.75x

Normal

1.25x

1.5x

1.75x

TikTok

Total

3h 15m

Servings

Difficulty

Easy

Est. Cost

$28–$46

Recipe Source

View original recipe

From TikTok

0:00

-0:00

Disabled

Auto

0.25x

0.5x

0.75x

Normal

1.25x

1.5x

1.75x

TikTok

Ingredients

3 tbsp olive oil
1 tbsp butter
1 yellow onion
2 heirloom carrots
3 stalks celery
2 cloves garlic
2 lbs ground beef
salt, to taste
1/4 cup white wineoptional
1 sprig fresh sage
1 sprig fresh rosemary
2 tbsp tomato paste
2 (24.5 oz) bottles tomato passata
1 (14 oz) can crushed tomatoes
extra virgin olive oil, for drizzlingoptional

15 Ingredients

Delivery in as fast as one hour.^*

Prices vary by store

^*Service fees apply. Instacart^® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.

Instructions

1
In a large pot or Dutch oven, heat the olive oil and butter over medium heat.
2
Chop the onion, carrots, celery, and garlic to your desired size (the creator prefers larger pieces).
3
Add the chopped vegetables (the soffritto) to the pot and sauté until they begin to soften.
4
Add the ground beef to the pot. Season with salt and use a spoon to break up the meat.
5
Cook the meat until it is browned all over. If using, deglaze the pot with white wine and cook until it evaporates.
6
Add the fresh sage and rosemary to the pot.
7
Stir in the tomato paste until it's well incorporated.
8
Pour in the tomato passata and crushed tomatoes. Stir everything together to combine.
9
Bring the sauce to a simmer, then reduce the heat to low, cover the pot, and let it cook for 3 hours.
10
Serve the ragu over your favorite pasta, drizzling with a little extra virgin olive oil before serving.

Was this recipe helpful?

Tips & Notes

Pro tips

Build flavor with soffritto: finely dice onion, carrot, and celery, then cook slowly in butter and olive oil until soft and golden before adding meat.
Brown the ground beef thoroughly in batches if needed—do not skip this step, as browning creates savory depth through caramelization.
Use a heavy-bottomed pot or Dutch oven and maintain a gentle simmer (small bubbles breaking surface); vigorous boiling toughens meat and causes excess evaporation.
Stir occasionally and taste after 2–3 hours; add salt gradually only at the end so flavors don't become unbalanced during reduction.

Substitutions

ground beef → ground veal or pork (results in milder, slightly different flavor profile)
white wine → dry red wine or beef broth (red wine adds earthiness; broth mellows acidity)
fresh sage → fresh thyme or oregano (use same amount; sage has the most herbal, slightly peppery note)

Storage & make-ahead

Store ragu in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months. Reheat gently on the stovetop, thinning with pasta water or broth as needed.

Equipment

heavy-bottomed pot or Dutch oven (5–6 quart minimum for even cooking and heat retention)

Common Questions

How long should ragu simmer?

Authentic ragu should simmer for at least 2–3 hours on low heat, though 4–6 hours is traditional. The longer cooking time allows flavors to develop and the sauce to thicken naturally.

Can I make ragu ahead of time?

Yes. Ragu tastes better the next day as flavors meld. Store in the refrigerator for up to 4 days or freeze for up to 3 months. Reheat gently on the stovetop, adding pasta water if needed.

What's the difference between ragu and marinara?

Ragu is a meat-based sauce simmered for hours to develop rich, complex flavors, while marinara is a quick tomato sauce. Ragu is heartier and more savory.