Slow-Simmered Beef Ragù with Spaghetti and Crisp Caesar Salad

A classic Italian meat sauce featuring rich ground beef slowly simmered with aromatics and red wine, creating an incredibly deep flavor perfect for serving over hearty spaghetti, complemented by a simple, crisp Caesar salad.

• Prep: 25 min
• Cook: 1 hr 30 min
• Total: 1 hr 55 min
• Servings: 4
• Cuisine: Italian
• Difficulty: Medium
• Cost: $7.28/serving

Dietary

• Nut-Free
• Soy-Free
• High-Protein
• High-Fiber

Tags

• boil
• classic
• comfort food
• sauté
• savory

Ingredients

• 1.5 pound ground beef (80/20 lean)
• 3 tablespoon olive oil
• 1 yellow onion (large, diced)
• 1 carrot (medium, peeled and diced)
• 1 stick celery (diced)
• 3 clove garlic (minced)
• 2 tablespoon tomato paste
• 0.75 cup dry red wine
• 28 ounce crushed tomatoes
• 1 cup beef broth
• 1 teaspoon dried oregano
• 1 tablespoon fresh basil (chopped)
• 1.5 teaspoon Kosher salt
• 0.5 teaspoon black pepper (freshly ground)
• 16 ounce spaghetti
• 1 head Romaine lettuce
• 0.75 cup Caesar dressing (creamy)
• 1 cup crouton
• 0.5 cup Parmesan cheese (grated)

Instructions

1. Heat 2 tablespoons of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the ground beef and break it up with a spoon. Cook until fully browned, about 8-10 minutes. Drain any excess fat.
2. Reduce heat to medium. Add the diced yellow onion, carrot, and celery (the soffritto mixture) to the pot and sauté until softened, about 6-8 minutes.
3. Stir in the minced garlic and tomato paste and cook for 2 minutes until fragrant and the tomato paste darkens slightly. This step develops deep flavor.
4. Pour in the dry red wine and scrape up any browned bits from the bottom of the pot. Let the wine reduce by half, about 3-4 minutes.
5. Add the crushed tomatoes, beef broth, dried oregano, 1 teaspoon of Kosher salt, and the black pepper. Bring the ragù to a simmer, then reduce the heat to low, cover the pot partially (leaving a small crack for steam), and let simmer for at least 90 minutes, stirring every 30 minutes. If the sauce becomes too thick, add a splash more broth or water.
6. During the last 15 minutes of simmering, prepare the Caesar Salad: Rinse and chop the Romaine lettuce. Toss the lettuce with the Caesar dressing and 1/4 cup of the grated Parmesan cheese until lightly coated. Top with croutons, if using.
7. Meanwhile, bring a large pot of salted water to a rolling boil (use 1/2 teaspoon of Kosher salt for the water). Add the spaghetti and cook according to package directions until al dente.
8. Before draining the pasta, reserve about 1 cup of the pasta water. Drain the spaghetti and set aside.
9. Once the ragù is finished simmering, stir in the fresh basil and 1/4 cup of the remaining grated Parmesan cheese. If the sauce is too thick, stir in a little reserved pasta water until the desired consistency is reached. Taste and adjust seasoning with additional salt or pepper as needed.
10. Toss the drained spaghetti directly into the pot with the ragù until fully coated. Serve immediately, topped with the remaining Parmesan cheese, alongside the crisp Caesar Salad.

Notes

Leftover ragù freezes beautifully for up to 3 months. When reheating, you may need to add a splash of water or broth to loosen the sauce. For extra depth of flavor, use two cups of canned San Marzano whole tomatoes and crush them by hand instead of using crushed tomatoes.

Nutrition (per serving)

• Calories: 1287
• Protein: 62.6 g
• Carbohydrates: 116.6 g
• Fat: 59.7 g
• Fiber: 10.8 g
• Sodium: 2490 mg
• Saturated Fat: 15.2 g
• Sugar: 12.1 g
• Cholesterol: 141 mg