Best spaghetti sauce with ground beef (ragu Bolognese)
Learn how to make the best spaghetti sauce with ground beef in 5 easy steps. This Italian recipe is also known as ragu alla Bolognese.
Servings: 6 servings
Calories: 352kcal
Equipment
- 1 large and deep saucepan or Dutch oven pot
Ingredients
- 2 tablespoons extra virgin olive oil
- 17.6 ounces (500 grams) ground beef
- 3.5 ounces (100 grams) pancetta, finely chopped (optional)
- 1 small carrot, finely chopped (about ½ cup or 60 grams)
- 1 stalk of celery, finely chopped (about ½ cup or 60 grams)
- 1 onion, finely chopped (about 1 cup or 120 grams)
- 1 garlic clove, whole
- 2 bay leaves, optional
- 1 cup (250 grams) white, rose or red wine
- 2 cans (28 ounces total or 800 grams) san marzano tomatoes, pureed
- 2 tablespoons thick tomato paste
- Fine salt to taste
- Freshly ground black pepper to taste
- Vegetable stock or chicken broth or water (to add in case it dries during cooking)
- 2 pinches grated nutmeg, optional
- ¼ cup milk, heavy cream or grated Parmesan cheese (optional)
- Sugar to taste, optional
- 5-6 large fresh basil leaves, optional
Instructions
- Sauté the meat: Heat a large, deep saucepan or pot over high heat, add the olive oil and the ground beef in one layer and let brown from one side. Once the meat is browned, use a wooden spoon or spatula to stir it well and break any lumps.Let the juices from the meat evaporate and add the pancetta (if using) and cook for another 3-4 minutes, stirring frequently and taking care not to burn on the bottom of the pan.
- Add the vegetables: Reduce to medium-high heat and add the carrot, the celery, the onion, the garlic and the bay leaves. Stir with the spatula until the vegetables soften and the onion is translucent (about 6-7 minutes).
- Deglaze with the wine: Pour the wine over the meat mixture and scrape the bottom of the pan with the spatula, until most of the wine evaporates.
- Add the tomatoes: Add the pureed tomatoes, the tomato paste, the salt and the black pepper and let it come to a boil. Reduce the heat to a gentle simmer and cook with the lid on (but not completely covered) for at least 1 hour.It probably won't need much water (or broth), but keep an eye on it. At the end of cooking the sauce should be thick with most of the liquids evaporated. If it's watery, continue cooking without the lid.
- Taste and adjust the seasonings: Optionally, you can add a splash of milk, heavy cream or some grated Parmesan to make the texture creamier. Then, taste the meat sauce and add salt and sugar if needed to balance any acidity from the tomatoes. Also add the fresh basil, if using and cook for 1 minute.Discard the garlic clove and the bay leaves before serving.
Notes
It is important to chop the vegetables finely or use a food processor, box grater or a food mill.
Choose a deep cooking vessel with high sides because the sauce will splatter when it starts to boil.
Serve this sauce over al dente spaghetti or other pasta and generously sprinkle with grated Parmesan cheese. For a gluten-free meal, use gluten-free pasta or noodles.
Nutrition
Calories: 352kcal
