Ingredients
Units
Scale
- 2 tablespoons extra-virgin olive oil
- 1 medium onion, finely chopped (about 1 cup)
- 1–2 stalks celery, finely chopped (about 1 cup)
- 1 medium carrot, peeled, finely chopped, or grated (about 3/4 cup)
- 6 oz. ground beef (85% lean)
- 6 oz. ground veal (you can use ground turkey, chicken, pork, or all beef)
- 28 oz can whole peeled tomatoes (or crushed tomatoes)
- Kosher salt and freshly ground black pepper
- 1 lb. tagliatelle OR fettuccine (any variety of pasta will do)
- Finely grated Parmesan (for serving)
- 1 tablespoons parsley, finely chopped (for serving)
Instructions
- Heat olive oil in a large heavy-bottomed pot over medium-high heat. Add onions, celery, and carrots. Sauté until soft, 10-12 minutes (longer if you want).
- Add beef and veal (ground meat of choice)- sauté, breaking up with the back of a spoon, until browned, about 15 minutes.
- Add tomatoes; boil for 2 minutes, stirring often and scraping up browned bits. If using whole tomatoes use the back of a wooden spoon, or a spatula, to crush them into small pieces.
- Reduce heat to low heat and gently simmer, stirring occasionally, until flavors meld, 40 minutes. Season with salt and pepper.
- Boil pasta according to directions. When pasta is done cooking place it in a large serving dish and toss the ragu sauce until it coats the pasta completely.
- Top with plenty of freshly grated Parmigiano cheese and sprinkle with parsley, if desired. Enjoy hot!
Notes
- Make up to 3 days in advance and reheat.
- Freezes for 3 months in an airtight container.
- Tip: if you desire your Italian meat sauce a little thicker you can always use tomato paste to thicken it a bit and add a rich flavor.
- Prep Time: 10 min
- Cook Time: 50 min
- Category: Savory
- Method: Italian
- Cuisine: Italian