My Gluten-Free Italy

My Gluten-Free Italy

Easy beef ragù // ragù di manzo facile

Pasta with a rich ragù – and lots of grated pecorino – is one of my favourite comfort foods. There are many versions of ragù all over Italy, using a wide range of meats, but the version I’m sharing here is my go-to no-fuss version, similar to what most people in the UK would use in their spaghetti bolognese. It’s easy because it uses ingredients that are always in the cupboard or freezer and can be cooked speedily if lean beef is used; whilst I have suggested a cooking time of 2 hours, this sauce would be ready within the hour if time is precious, simply increase the heat at the end of the cooking time to reduce it down, if needed. Despite being ‘easy’, this recipe lacks in neither flavour or authenticity. Serve the ragù with the pasta of your choice – I prefer a gluten-free tagliatelle.

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.
Easy beef ragù recipe
Prep Time 10 minutes
Cook Time 2 hours
Servings
servings
Ingredients
  • 3 tbsp 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
  • 400-500 g minced beef (the fattier the beef, the longer you will need to simmer it)
  • 100 ml dry red wine (even white wine can work in this recipe or leave wine out entirely if you prefer)
  • 1 can Italian chopped tomatoes
  • 3 bay leaves
  • pecorino or parmesan cheese
  • 250-300 g gluten-free pasta (tagliatelle is traditionally served with ragù)
Prep Time 10 minutes
Cook Time 2 hours
Servings
servings
Ingredients
  • 3 tbsp 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
  • 400-500 g minced beef (the fattier the beef, the longer you will need to simmer it)
  • 100 ml dry red wine (even white wine can work in this recipe or leave wine out entirely if you prefer)
  • 1 can Italian chopped tomatoes
  • 3 bay leaves
  • pecorino or parmesan cheese
  • 250-300 g gluten-free pasta (tagliatelle is traditionally served with ragù)
Easy beef ragù recipe
Instructions
  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.
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