Everyone should know how to make a proper ragu — and this one is worth learning. We spent a lot of time perfecting the balance of meats and aromatics, and the result is a rich, comforting sauce that shines when slow-cooked.
This version combines Italian sausage, ground beef and chuck. The mix of seared, slow-braised chuck, sautéed mirepoix, ground beef and spicy sausage melds with tomatoes and vinegars to create a deep, flavorful sauce that’s utterly satisfying.
I’m a fan of slow cooking and prefer not to rush this type of dish. I cook mine in a heavy Dutch oven on the stovetop for several hours until the meat is meltingly tender — the final result is pure soul food.
Ragu (Whole30)
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- Author: nocrumbsleft
- Prep Time: 15 min
- Cook Time: 3 hr 30 min
- Total Time: 3 hr 45 min
Description
A perfectly slow-cooked, Whole30-friendly ragu that’s rich, savory and deeply comforting.
Ingredients
- 1 ¼ pound chuck, cut into 3 pieces
- 3 tsp salt, divided
- ½ tsp black pepper
- 1 Tbsp + 1 tsp extra virgin olive oil
- 2 slices compliant bacon
- 1 ½ cups chopped onion
- ¾ cup chopped carrots
- 1 cup chopped celery
- 2 garlic cloves, chopped
- ½ pound spicy Italian pork sausage, uncooked
- ½ pound ground beef (85/15)
- 2 Tbsp sherry vinegar
- 4 Tbsp balsamic vinegar, divided
- 2 cups chicken stock, warmed
- 3 Tbsp tomato paste
- 1 ½ 28-oz cans (42 oz total) whole peeled plum tomatoes, blended
- 1 bay leaf
Instructions
Season the chuck with 1 tsp salt and ½ tsp black pepper. Heat 1 Tbsp olive oil in a Dutch oven over medium-high heat and sear the chuck on both sides until browned, about 9 minutes total. Remove and set aside.
Add the remaining 1 tsp olive oil to the pot. When warm, add the bacon, onion, carrots and celery. Cook, stirring occasionally, for about 5 minutes. Add the garlic and cook 2–3 more minutes, stirring so it does not burn.
Add the sausage and ground beef and sauté until browned, about 5 minutes. Remove the bacon and reserve for another use if desired.
Pour in the sherry vinegar and 2 Tbsp of the balsamic vinegar. Cook for about 1 minute, scraping up the browned bits to deglaze the pan.
Stir the tomato paste into the warm chicken stock until fully dissolved, then add this mixture to the pot.
Add the blended tomatoes, the remaining 2 tsp salt, the remaining 2 Tbsp balsamic vinegar, the bay leaf and the seared chuck. Bring to a boil, then reduce heat to low, cover and simmer gently for about 3 hours, until the chuck is very tender.
Remove the chuck and shred it with two forks, discarding any excess fat. Return the shredded meat to the sauce, remove the bay leaf, and adjust seasoning with salt and pepper to taste. Serve hot.