Ragù alla Pugliese

Ingredients

• 500g (1.1 lb) ground beef 500g (1.1 lb) ground beef
• 500g (1.1 lb) ground pork 500g (1.1 lb) ground pork
• 1 onion, finely chopped 1 onion, finely chopped
• 2 carrots, finely chopped 2 carrots, finely chopped
• 2 celery stalks, finely chopped 2 celery stalks, finely chopped
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 1 cup red wine 1 cup red wine
• 800g (28 oz) canned crushed tomatoes 800g (28 oz) canned crushed tomatoes
• 2 bay leaves 2 bay leaves
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• Salt and pepper, to taste Salt and pepper, to taste
• Olive oil, for cooking Olive oil, for cooking

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat: 30g (total), 10g (saturated)
• Carbohydrates: 10g (total), 5g (sugars)
• Protein: 35g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Heat a large pot over medium heat and add a drizzle of olive oil. Add the chopped onion, carrots, and celery, and sauté until they begin to soften, about 5 minutes.
2. 2.
   Add the minced garlic and cook for an additional minute until fragrant.
3. 3.
   Increase the heat to medium-high and add the ground beef and pork to the pot. Cook, breaking up the meat with a wooden spoon, until browned and cooked through.
4. 4.
   Stir in the tomato paste and cook for 2 minutes to enhance its flavor.
5. 5.
   Pour in the red wine and let it simmer for a few minutes until it has reduced slightly.
6. 6.
   Add the crushed tomatoes, bay leaves, dried oregano, and dried thyme to the pot. Season with salt and pepper to taste.
7. 7.
   Reduce the heat to low and let the sauce simmer for at least 2 hours, stirring occasionally to prevent sticking. The longer it simmers, the more flavorful it will become.
8. 8.
   Remove the bay leaves before serving.

Treat your ingredients with care...

• Ground beef and pork — Use lean cuts of meat for a healthier option. If desired, you can substitute ground turkey or chicken for a lighter version of the sauce.

Tips & Tricks

• For a richer flavor, let the sauce simmer for longer than the suggested 2 hours.
• If you prefer a smoother texture, you can blend the sauce using an immersion blender or food processor.
• Leftover sauce can be stored in the refrigerator for up to 3 days or frozen for future use.

Serving advice

Serve the Ragù alla Pugliese over your favorite pasta, such as tagliatelle or pappardelle. Top with freshly grated Parmesan cheese and a sprinkle of chopped fresh parsley for added freshness.

Presentation advice

Garnish the dish with a sprig of fresh basil or a drizzle of extra virgin olive oil for an elegant touch. Serve the pasta and sauce in a shallow bowl to showcase the rich colors and textures.