THERE IS NO SUCH THING AS “THE” ITALIAN RAGÙ
One of the most common misconceptions about Italian cooking is that there is a single authentic ragù recipe.
There isn’t.
Italy has dozens of ragùs.
Perhaps hundreds.
Some are made with pork.
Some with beef.
Some with chicken.
Some with sausage.
Some contain tomatoes.
Others barely do.
Recipes change from region to region, city to city, and often from family to family.
This version comes from Modena, in Emilia-Romagna.
And like many recipes from the area, it is simple, patient, and deeply satisfying.
THE MODENESE APPROACH
Unlike some richer ragùs, the traditional Modena version relies primarily on ground beef and tomato passata.
No complicated ingredients.
No shortcuts.
Just a slow soffritto, good meat, tomatoes, and time.
The kind of recipe that quietly perfumes the house while it cooks.
WHAT MODENESE PEOPLE DO WITH RAGÙ
In Modena, this ragù appears everywhere.
It seasons fresh tagliatelle.
It enriches lasagne.
It accompanies creamy polenta.
Sometimes it even finds its way onto toasted bread.
Which makes perfect sense.
A sauce this good deserves every possible excuse to be eaten.
authentic Italian beef ragu from Modena
Italian ground beef ragu recipe with tomato paste.
Ingredients
- 17,6 oz ground lean beef 500 gr - 2 + 1/4 cups
- 1 white onion
- 1 medium carrot
- 1/2 garlic clove
- 1/2 celery stalk
- 3-4 tablespoons of olive oil
- 17,6 oz tomato paste (passata) 500 gr - 2 + 1/4 cups
- salt and pepper
Instructions
-
Peel and finely chop the onion, the carrot, and the garlic clove. Finely chop the celery. (I put everything in the food processor and pulse until finely chopped.)
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Heat the olive oil in a medium-size pot and add in the chopped veggies. Cook, covered and at the minimum heat until the "soffritto" changes color (about 15 minutes).
-
Every now and then stir with a wooden spoon and cover again.
-
Add the meat, stir well, cover and cook, lid on, 20 minutes.
-
Add a teaspoon of salt and about 10 grinds of pepper, mix, cover and cook 40 more minutes, always at the minimum heat.
-
Pour in the passata, mix, and cook, lid on, 40-60 minutes.
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Unlid, stir and check every now and then. When you get a thick sauce, your ragù is ready. Check it for salt and pepper and season your tagliatelle.
FROM MODENA’S SIMPOSIO
This recipe first appeared in Italian Winter & Modena’s Simposio, a journey through one of Italy’s great food capitals, where fresh pasta, balsamic vinegar, slow cooking, and centuries-old culinary traditions still shape everyday life.
Enjoy your pasta nights!
Claudia