Easy beef ragù // ragù di manzo facile
This easy-to-make ragù uses minced beef and common store cupboard ingredients, making the perfect comfort food. Served traditionally with tagliatelle.
Servings Prep Time
4servings 10minutes
Cook Time
Servings Prep Time
4servings 10minutes
Cook Time
  • 3tbsp extra virgin olive oil
  • 1 small onion, finely diced
  • 1 carrot, finely diced
  • 1 stick of celery, finely diced
  • 2 cloves of garlic, finely chopped
  • 400-500g minced beef(the fattier the beef, the longer you will need to simmer it)
  • 100ml dry red wine(even white wine can work in this recipe or leave wine out entirely if you prefer)
  • 1can Italian chopped tomatoes
  • 3 bay leaves
  • pecorino or parmesan cheese
  • 250-300g gluten-free pasta(tagliatelle is traditionally served with ragù)
  1. Heat the oil in a pan over a low-medium heat and fry the soffrito of onion, carrot, celery, and garlic until softened, about 10 minutes.
  2. Add the minced beef, increase the heat to medium, and fry until browned all over, breaking the mince up with the back of your spoon.
  3. Pour in the wine and cook for a couple of minutes to evaporate the alcohol.
  4. Add the chopped tomatoes, bay leaves, and about half a can of water. Bring to a boil and then reduce the heat to very low, simmering gently for two hours. Cook for less time if you’re in a rush but be sure to reduce the ragù before serving.
  5. Serve the ragù with the cooked pasta. Sprinkle grated pecorino or parmesan liberally.