Ultimate Beef Ragu

Ultimate Beef Ragu

from daringgourmet.com
Entree
115 min
524 kcal / serving

A rich and hearty traditional Italian meat sauce that's packed with flavor and tastes even better the next day!

Ingredients

  • 5slices thick cut bacon (, diced (vegetarian: use morningstar veggie bacon strips or similar plus 1/4 teaspoon smoked paprika))
  • 2 tablespoonsunsalted butter ((vegan: use vegetable spread, such as earth balance))
  • 2 tablespoonsolive oil
  • 1 largeyellow onion (, very finely chopped)
  • 2celery ribs (, very finely chopped)
  • 2carrots (, very finely chopped)
  • 3 clovesgarlic (, minced)
  • 1 poundground beef ((vegetarians: about 1 cup dried tvp))
  • 1 poundground italian sausage ((vegetarians: morningstar italian sausage crumbles or similar))
  • ½ cupdry red wine
  • 28 ouncescanned petite diced tomatoes
  • 28 ouncesplain tomato sauce/puree
  • 1 tablespoontomato paste
  • ½ cupheavy cream ((vegan: vegan whipping cream substitute))
  • ¾ teaspoondried rosemary
  • ¾ teaspoondried thyme
  • ½ teaspoondried basil
  • ½ teaspoondried ground sage
  • ½ teaspoonground fennel seed ((i blitz it in a spice/coffee grinder))
  • 1bay leaf
  • 1 teaspoonsugar
  • 1 ½ teaspoonssalt
  • ½ teaspoonfreshly ground black pepper
  • 1 tablespoondried ground porcini mushrooms ((optional for a fabulous dose of umami; highly recommended) )
  • hot pasta cooked al dente ((gf: use gluten free))

Directions

  1. 1

    Heat a heavy pot or Dutch oven over medium-high and fry the bacon until done.Add the butter and olive oil. Add the onion, garlic, celery, carrot and cook until tender but not browned, about 10 minutes. Add the ground beef and sausage and cook, breaking up the lumps, until no longer pink, about 10 minutes. (If you like you can drain some of the grease.)Add the wine, bring to a boil, and simmer for 2 minutes. Add the diced tomatoes, tomato sauce, tomato paste, heavy cream and remaining ingredients and bring to a boil. Reduce the heat to low, cover and cook for 60-90 minutes, stirring occasionally. Remove the lid and let simmer for an additional 30 minutes. Add salt and pepper to taste. Discard bay leaf.Serve with hot al dente pasta of your choice along with a sprinkle of Parmesan-Reggiano cheese.Note: This sauce is even better the next day after the flavors have had more time to meld! It also freezes well.