classic Ragu sauce

Recipe: Classic Ragu Sauce

Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 2 carrots, finely chopped
• 2 celery stalks, finely chopped
• 4 cloves garlic, minced
• 1 pound ground beef (or a combination of beef and pork)
• 1/2 cup dry red wine
• 1 can (28 ounces) crushed tomatoes
• 1 can (6 ounces) tomato paste
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon dried thyme
• 1 bay leaf
• Salt and pepper, to taste
• 1/4 cup whole milk
• Grated Parmesan cheese, for serving
• Cooked pasta, such as spaghetti or fettuccine, for serving

Instructions:

1. Heat the olive oil in a large saucepan or Dutch oven over medium heat.
2. Add the chopped onion, carrots, and celery to the pan. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes.
3. Add the minced garlic to the pan and cook for an additional 1 minute.
4. Increase the heat to medium-high and add the ground beef (or beef and pork combination) to the pan. Cook, breaking up the meat with a spoon, until browned and cooked through.
5. Pour in the red wine and simmer for a few minutes until it has mostly evaporated.
6. Stir in the crushed tomatoes, tomato paste, dried oregano, dried basil, dried thyme, bay leaf, salt, and pepper.
7. Bring the sauce to a simmer, then reduce the heat to low. Cover and let it simmer for at least 1 hour, stirring occasionally. You can simmer it longer for a richer flavor.
8. After 1 hour of simmering, stir in the whole milk. This helps balance the acidity of the tomatoes and adds richness to the sauce. Simmer for an additional 10 minutes.
9. Remove the bay leaf from the sauce.
10. Serve the Ragu sauce over cooked pasta, such as spaghetti or fettuccine.
11. Garnish with grated Parmesan cheese.

Enjoy your delicious homemade Classic Ragu Sauce!