Main Courses

Slow-Cooked Beef Ragù

A rich, deeply flavored meat sauce. Make this a day ahead — it only gets better overnight.

Ingredients

• 1 pound ground beef (or half beef, half pork)
• 1 medium yellow onion, finely diced
• 2 celery stalks, finely diced
• 2 medium carrots, finely diced
• 3 garlic cloves, minced
• 2 tablespoons olive oil
• 1/2 cup dry red wine
• 1 28 oz can crushed tomatoes
• 2 tablespoons tomato paste
• 1/3 cup whole milk
• Salt and black pepper

Directions

1. Cook the soffritto: Heat the olive oil in a large heavy pot over medium heat. Add the onion, celery, and carrots. Cook, stirring occasionally, until softened and lightly golden, about 10 minutes. Add the garlic and cook 1 more minute.
2. Brown the meat: Add the ground beef to the pot. Break it up well and cook until no pink remains, about 8 minutes. Season generously with salt and pepper.
3. Add wine: Pour in the red wine and stir, scraping up any browned bits from the bottom. Let it cook until mostly evaporated, about 3-4 minutes.
4. Add tomatoes and simmer: Stir in the crushed tomatoes and tomato paste. Bring to a gentle simmer, then reduce heat to low. Cook uncovered, stirring occasionally, for at least 2 hours. The sauce should be thick and rich.
5. Finish and refrigerate: Stir in the milk at the end, this mellows the acidity and adds richness. Taste and adjust seasoning. Let cool, then refrigerate overnight. Reheat gently before assembling the lasagna.

Notes

• The milk at the end is a traditional Bolognese trick, don't skip it.
• The longer you simmer, the better it gets. Two hours is the minimum; three is even better.
• Used in Fresh Pasta Lasagna.