Slow-Simmered Italian Ragu Sauce with Red Wine and Fresh Basil Recipe

Introduction

This rich and hearty ragu sauce is a classic Italian meat sauce that brings deep, savory flavors to your favorite pasta dishes. Slowly simmered with a blend of ground beef, pork, vegetables, and aromatic herbs, it’s perfect for a comforting family meal or special occasions.

Ingredients

• 6 tbsp olive oil (divided)
• 2 large carrots (peeled & diced)
• 2 stalks celery (diced)
• 1 medium onion (diced)
• Salt & cracked black pepper (to taste)
• Crushed red pepper flakes (to taste)
• 6 garlic cloves (chopped)
• 6 oz tomato paste
• 1.5 lbs ground beef
• 1 lb ground pork
• 1 cup cabernet (or a red wine you enjoy)
• 28 oz can whole peeled tomatoes
• 1 cup water (divided, more as needed)
• 24 oz jar passata
• Pinch of sugar
• 2 bay leaves
• 1 hunk (about 2 oz) Pecorino Romano cheese or rind
• 15 fresh basil leaves (ripped, added at the very end)
• Grated Pecorino Romano for garnish

Instructions

1. Step 1: Heat 4 tbsp olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the diced carrots, celery, onion, salt, black pepper, and crushed red pepper flakes. Sauté for about 15 minutes, stirring occasionally, until the vegetables soften and turn lightly golden. Add the chopped garlic and cook for a few more minutes.
2. Step 2: Stir in the tomato paste and cook for 3–5 minutes to deepen its flavor. Add the ground beef and pork, breaking it up as it cooks. Drizzle in the remaining olive oil if the mixture looks dry. Season again with salt and pepper. Cook until the meat is browned and crumbly.
3. Step 3: Pour in the cup of wine, scraping the bottom of the pot to loosen any browned bits. Let the wine reduce for about 5 minutes.
4. Step 4: Add the canned whole peeled tomatoes, crushing them with a spoon or masher, then pour in ½ cup of water to rinse out the can and add that as well.
5. Step 5: Stir in the passata, the remaining ½ cup water, a pinch of sugar, the bay leaves, and the hunk of Pecorino Romano cheese. Bring the sauce to a boil, then reduce the heat to a low, gentle simmer. Partially cover the pot with the lid slightly ajar.
6. Step 6: Let the sauce simmer for at least 1 hour, or longer if possible (a few hours will make it even more flavorful). Stir occasionally and add a splash of water if the sauce becomes too thick. It should remain saucy rather than pasty.
7. Step 7: About 5 minutes before serving, remove the bay leaves and stir in the fresh ripped basil leaves for a bright, fresh finish.
8. Step 8: Serve the ragu sauce over your favorite pasta, or use it as the base for lasagna, baked ziti, or stuffed shells. Garnish with grated Pecorino Romano cheese.

Tips & Variations

• For a richer flavor, simmer the sauce slowly for several hours; it only gets better with time.
• You can substitute ground veal or sausage for pork to change the meat texture and flavor slightly.
• If you don’t have cabernet, use any dry red wine you enjoy, or substitute with beef broth in a pinch.
• Adding a splash of milk or cream towards the end can soften the acidity and add a silky texture.

Storage

Store leftover ragu sauce in an airtight container in the refrigerator for up to 4 days. To freeze, place the sauce in a freezer-safe container for up to 3 months. Reheat gently on the stove over low heat, adding a little water if the sauce thickens too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this sauce ahead of time?

Yes, ragu sauce actually benefits from sitting overnight, allowing the flavors to meld. Prepare it a day in advance and gently reheat before serving.

What pasta pairs best with ragu sauce?

Thicker pasta shapes like pappardelle, rigatoni, or tagliatelle work well because they hold the chunky sauce nicely. You can also use it for baked dishes like lasagna or stuffed shells.

Slow-Simmered Italian Ragu Sauce with Red Wine and Fresh Basil Recipe

Print Recipe

★★★★★

4.5 from 147 reviews

This classic Ragu Sauce recipe delivers a rich, deeply flavorful Italian meat sauce perfect for pasta dishes or baked casseroles like lasagna and baked ziti. Slow-simmered with ground beef and pork, fresh vegetables, tomato paste, wine, and aromatic herbs, it develops a savory and hearty profile with the fresh brightness of basil at the end. Ideal for a comforting and indulgent Sunday family meal.

• Author: Dylan
• Prep Time: 20 minutes
• Cook Time: 1 hour 15 minutes
• Total Time: 1 hour 35 minutes
• Yield: About 6 servings 1x
• Category: Sauce
• Method: Stovetop
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Vegetables and Seasonings

• 2 large carrots, peeled and diced
• 2 stalks celery, diced
• 1 medium onion, diced
• Salt and cracked black pepper, to taste
• Crushed red pepper flakes, to taste
• 6 garlic cloves, chopped
• 15 fresh basil leaves, ripped (added at the end)

Meats

• 1.5 lbs ground beef
• 1 lb ground pork

Liquids and Tomato Products

• 6 oz tomato paste
• 1 cup cabernet or other preferred red wine
• 28 oz can whole peeled tomatoes
• 24 oz jar passata
• 1 cup water, divided (more as needed)

Fats and Cheese

• 6 tbsp olive oil, divided
• 2 oz Pecorino Romano cheese hunk or rind
• Grated Pecorino Romano for garnish

Other

• Pinch of sugar
• 2 bay leaves

Instructions

1. Sauté the vegetables: Heat 4 tablespoons of olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the diced carrots, celery, onion, salt, black pepper, and crushed red pepper flakes. Sauté for about 15 minutes, stirring occasionally until the vegetables soften and turn lightly golden. Add the chopped garlic and cook for a few more minutes until fragrant.
2. Add tomato paste & brown the meat: Stir in the tomato paste and cook for 3 to 5 minutes to deepen its flavor. Add the ground beef and pork, breaking them apart as they cook. If needed, drizzle in the remaining olive oil. Season again with salt and pepper, and cook until the meat is fully browned and crumbly.
3. Deglaze & build the sauce: Pour in the cup of cabernet wine, scraping up any browned bits from the bottom of the pot for extra flavor. Allow the wine to reduce for about 5 minutes. Add the whole peeled tomatoes (crush them with a spoon or masher), then add half a cup of water to rinse out the tomato can and pour that into the pot as well.
4. Add passata, bay leaves & Pecorino: Stir in the jar of passata, the remaining half cup of water, a pinch of sugar, the bay leaves, and the hunk of Pecorino Romano cheese or rind. Bring the sauce to a boil, then immediately reduce the heat to a low, gentle simmer. Partially cover the pot with the lid slightly ajar.
5. Simmer low and slow: Let the ragu simmer gently for at least 1 hour, stirring occasionally to prevent sticking and adding a splash of water if the sauce thickens too much. For best flavor, simmering a few hours makes the sauce truly magical, ensuring it stays saucy rather than pasty.
6. Finish with basil: About 5 minutes before serving, remove the bay leaves and stir in the fresh basil leaves to add a bright, fresh finish to the rich, savory sauce.
7. Serve or bake: Spoon the ragu over your favorite pasta or use it as a base for baked dishes like lasagna, baked ziti, or stuffed shells. This sauce elevates any meal to a comforting, Sunday dinner classic.

Notes

• Use a heavy-bottomed pot or Dutch oven to ensure even cooking and prevent burning.
• Quality red wine improves the flavor but you can use a wine you enjoy drinking.
• If the sauce reduces too much during simmering, add a bit more water to keep it saucy.
• Simmering longer deepens flavor—consider slow cooking for 2-3 hours if time allows.
• Fresh basil added at the end preserves its bright aroma and flavor.
• Grated Pecorino Romano cheese adds saltiness and richness as a garnish.
• This sauce freezes well for up to 3 months in airtight containers.

Keywords: Ragu, meat sauce, Italian sauce, pasta sauce, slow simmer, ground beef sauce, homemade sauce