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authentic Italian beef ragu from Modena

Italian ground beef ragu recipe with tomato paste.

Course Main Course
Cuisine Italian
Prep Time 10 minutes
Cook Time 1 hour 35 minutes
Total Time 1 hour 45 minutes
Servings 4
Calories 654 kcal
Author Claudia Rinaldi

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

  1. 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.)

  2. 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). 

  3. Every now and then stir with a wooden spoon and cover again.

  4. Add the meat, stir well, cover and cook, lid on, 20 minutes. 

  5. Add a teaspoon of salt and about 10 grinds of pepper, mix, cover and cook 40 more minutes, always at the minimum heat.

  6. Pour in the passata, mix, and cook, lid on, 40-60 minutes. 

  7. 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.