top of page

Hearty Ragu

This ragu uses beef, pork, mushrooms, and a moderate amount of crushed tomato to create a thick, hearty gravy. Flavored with fragrant vegetables and fresh herbs, this sauce also gets a cheesy note from parmesan cheese rind.


  • 2 tablespoons olive oil

  • 1½ lbs ground beef

  • 1/2 lb ground pork

  • 3 celery ribs (about 1 cup), minced

  • 1 large carrot (about 2/3 cup), minced

  • 1 medium yellow onion (about 1 cup), minced

  • 2 tablespoons tomato paste

  • 4 cloves garlic, minced

  • 1/2 teaspoon crushed red pepper (or to taste)

  • 10 oz cremini mushrooms (baby bella), stems removed and minced

  • 3/4 cup dry red wine

  • 1 28 oz can tomato puree with basil

  • 1½ cups chicken broth

  • 1 parmesan cheese rind

  • 1 bay leaf

  • 1 teaspoon chopped fresh oregano

  • 1/2 teaspoon chopped fresh rosemary

  • Salt and pepper to taste

  • 2 tablespoons fresh parsley


  • Heat olive oil in a dutch oven or other heavy bottomed pot on medium heat.

  • Add ground meat to the pot and break it up using a wooden spoon or spatula. Stir occasionally until browned; Remove meat from pot and drain off any excess oil.

  • Add celery, carrot, yellow onion to the pot and cook for about 5 minutes or until softened. If you find the pot is getting dry, add a tablespoon of olive oil.

  • Add tomato paste; stir well, and cook for 3 minutes.

  • Add garlic and crushed red pepper (if using), cook for about 30 seconds or until garlic is fragrant.

  • Add the mushrooms and cook for about 5 minutes or until the moisture has released and mostly evaporated.

  • Return the meat to the pan and pour in wine; bring to a simmer and cook for about 3 minutes.

  • Pour in the tomato puree and chicken broth and add the cheese rind, bay leaf, oregano, and rosemary.

  • Simmer gently, uncovered, for about 1 hour stirring occasionally, or until the sauce has thickened. Add salt to taste

  • Turn off the heat, remove the rind and bay leaf, and add chopped fresh parsley; Serve.

Notes: Save time and effort by using a food processor to chop up all the vegetables.

Recent Posts

See All


bottom of page