Ragù, which can be made with ground beef, pork, veal or a combination, tastes even better the day after it is made. This recipe can be doubled and will keep in an airtight container for up to 3 days in the refrigerator or up to 3 months in the freezer.
Recipe courtesy of Williams-Sonoma
- 6 tablespoons olive oil
- 1 small yellow onion, finely chopped
- 3 large garlic cloves, minced
- 1 carrot, finely chopped
- 1 celery stalk, finely chopped
- 1 teaspoon minced fresh rosemary
- 3/4 pound ground beef
- 1/2 cup dry red wine
- 3 tablespoons tomato paste
- 2 1/2 cups canned whole plum tomatoes, chopped, with juices
- 2 tablespoons plus 1 teaspoon salt, plus more, to taste
- 1/2 teaspoon freshly ground pepper, plus more, to taste
- 1 pound penne or rigatoni
- 1 MAKE THE SAUCE: In a large, deep fry pan or Dutch oven over medium-low heat, warm the olive oil. Add the onion, garlic, carrot, celery and rosemary and sauté until the vegetables are softened, about 8 minutes. Add 1 to 2 tablespoons water if needed to keep the pan from drying out and the vegetables from browning.
- 2 Add the ground beef and cook, breaking it up with a wooden spoon, until it is browned, about 10 minutes. Add the wine and tomato paste. Cook, stirring occasionally, until most of the alcohol has evaporated, about 4 minutes.
- 3 Reduce the heat to low and add the tomatoes, the 1 teaspoon salt and the 1/2 teaspoon pepper. Cover partially and cook, stirring occasionally, until the sauce is thick and aromatic, about 1 hour.
- 4 COOK THE PASTA: Meanwhile, bring a large pot of water to a boil over high heat. Add the 2 tablespoons salt and the pasta. Cook, stirring occasionally to prevent sticking, until al dente, according to the package instructions.
- 5 Drain the pasta and add to the sauce, stirring to combine. Warm briefly over low heat to blend the flavors. Season with salt and pepper and serve immediately.