Imagine a hearty, soul-warming pasta dish that transports you straight to the rolling hills of the Italian countryside with every single bite. This Farmyard Ragu is not just a meal—it's a culinary journey that combines three succulent ground meats, garden-fresh vegetables, and a rich, slow-simmered sauce that will make your taste buds dance with delight. Perfect for family dinners or impressing dinner guests, this recipe is about to become your new go-to comfort food that screams authentic Italian home cooking!
Prep Time: 20 mins
Cook Time: 1 hrs
Total Time: 1 hrs 20 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 400g pasta
- 500g mixed ground meat (beef, pork, lamb)
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 400g canned tomatoes
- 150ml red wine
- Salt and pepper to taste
- Olive oil for cooking
- Parmesan cheese, grated for serving
Instructions
- Begin by preparing your vegetables: finely chop the onion, dice the carrots and celery stalks, and mince the garlic cloves.
- Heat a large, heavy-bottomed pot or Dutch oven over medium heat. Add a generous drizzle of olive oil and allow it to warm up.
- Add the chopped onions, carrots, and celery to the pot. Sauté for 8-10 minutes until the vegetables become soft and the onions turn translucent, stirring occasionally.
- Add the minced garlic and cook for an additional 1-2 minutes until fragrant, being careful not to burn the garlic.
- Increase the heat to medium-high and add the mixed ground meats. Break the meat into small pieces using a wooden spoon and cook until it's browned and no longer pink, approximately 10-12 minutes.
- Pour in the red wine and let it simmer for 3-4 minutes, allowing the alcohol to reduce and the flavors to concentrate.
- Add the canned tomatoes, breaking them down with the spoon. Season generously with salt and pepper.
- Reduce the heat to low, cover the pot, and let the ragu simmer slowly for 45-50 minutes, stirring occasionally to prevent sticking.
- About 15 minutes before the ragu is done, bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente.
- Drain the pasta, reserving a small cup of pasta water in case you need to adjust the sauce consistency.
- Combine the pasta with the ragu, mixing thoroughly to ensure each pasta piece is well-coated with the sauce.
- Serve hot, garnishing each portion with freshly grated Parmesan cheese.
Tips
- Choose high-quality, mixed ground meats for the most complex flavor profile
- Take your time with the soffritto (vegetable base)—slow sautéing develops deeper flavors
- Don't rush the wine reduction; it concentrates the sauce's richness
- Use a heavy-bottomed pot to prevent sauce scorching
- Reserve some pasta water to adjust sauce consistency if needed
- Grate fresh Parmesan just before serving for maximum flavor
- Let the ragu simmer low and slow—patience is key to developing incredible depth
Nutrition Facts
Calories: 650kcal
Carbohydrates: 55g
Protein: 35g
Fat: 28g
Saturated Fat: 12g
Cholesterol: 110mg
