Spaghetti Al Ragu Recipe

Name: Lucia | Italian Restaurants Spaghetti Al Ragu Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: Italian
Ingredients: 400 g Spaghetti; 250 g Ground beef; 250 g Ground pork; 1 medium Onion, finely chopped; 1 medium Carrot, finely chopped; 1 medium Celery stalk, finely chopped; 2 cloves Garlic cloves, minced; 400 g Canned tomatoes, crushed; 150 ml Red wine; 3 tbs Olive oil; to taste Salt; to taste Black pepper; 1 Bay leaf; 50 g Parmesan cheese, grated

Inspired by Lucia | Italian Restaurant

Time1h

Serves4

Spaghetti with our hearty traditional Northern Italian Meat Sauce

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Ingredients

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Main Ingredients

14 1/8 oz (400 g) Spaghetti

8.82 oz (250 g) Ground beef

8.82 oz (250 g) Ground pork

1 medium Onion, finely chopped

1 medium Carrot, finely chopped

1 medium Celery stalk, finely chopped

2 cloves Garlic cloves, minced

14 1/8 oz (400 g) Canned tomatoes, crushed

5/8 cup (150 ml) Red wine

3 tbs olive oil

to taste Celtic sea salt

to taste black pepper

1 Bay leaf

1 3/4 oz (50 g) Parmesan cheese, grated

Method

Cooking Instructions

Prepare the Sauce

In a large pan, heat the olive oil over medium heat. Add the chopped onion, carrot, and celery, and sauté until soft, about 5-7 minutes.

Add the minced garlic and cook for another minute until fragrant.

Increase the heat to medium-high, add the ground beef and pork, and cook until browned, breaking it up with a spoon.

Pour in the red wine and let it simmer until mostly evaporated, about 3-4 minutes.

Stir in the crushed tomatoes, bay leaf, salt, and pepper. Reduce the heat to low, cover, and let it simmer for at least 30 minutes, stirring occasionally.

Cook the Spaghetti

While the sauce is simmering, bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package instructions until al dente.

Reserve a cup of pasta water, then drain the spaghetti.

Combine and Serve

Add the drained spaghetti to the sauce and toss to combine, adding reserved pasta water as needed to loosen the sauce.

Serve hot, topped with grated Parmesan cheese.