Ingredients:

  • 2 tablespoons olive oil (30 ml)
  • 1.5 lbs (680g) ground beef (preferably chuck or sirloin)
  • 1 large yellow onion, finely diced
  • 2 carrots, finely diced
  • 2 celery stalks, finely diced
  • 4 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1/2 teaspoon red pepper flakes (optional)
  • 1/2 cup dry red wine (e.g., Chianti, Merlot) (120 ml)
  • 28 oz (794g) crushed tomatoes (preferably San Marzano)
  • 14 oz (397g) tomato sauce
  • 2 tablespoons tomato paste
  • 1 cup beef broth (240 ml)
  • 1 bay leaf
  • Salt and freshly ground black pepper to taste
  • 2 tablespoons chopped fresh parsley, for garnish
  • 1 lb (454g) pasta (penne, rigatoni, or pappardelle recommended)
  • Salt, for pasta water
  • Grated Parmesan cheese, for serving

Instructions:

  1. Heat olive oil in a large Dutch oven or skillet. Add ground beef and brown over medium-high heat, breaking it up with a spoon. Drain any excess grease.
  2. Add diced onion, carrots, and celery to the pot. Sauté until softened, about 5-7 minutes.
  3. Stir in minced garlic, oregano, thyme, and red pepper flakes (if using). Cook for 1 minute, until fragrant.
  4. Pour in red wine and scrape the bottom of the pot to loosen any browned bits (fond). Reduce the wine by half.
  5. Stir in crushed tomatoes, tomato sauce, tomato paste, beef broth, and bay leaf. Season with salt and pepper.
  6. Bring to a simmer, then reduce heat to low, cover, and cook for at least 2 hours, or up to 3 hours, stirring occasionally.
  7. While the ragu simmers, cook pasta according to package directions in salted boiling water until al dente. Drain.
  8. Remove bay leaf from the ragu. Toss cooked pasta with the ragu. Serve immediately, garnished with fresh parsley and grated Parmesan cheese.