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