Italian Ragù
recipe

A delicious and hearty meat sauce that simmers for hours in tomatoes and garlic, perfect for serving with spaghetti or pappardelle.
Preparation Time: 2 hours
Serving Size: 4 servings

Ingredients:

- 500 g ground beef
- 1 onion, finely chopped
- 2 garlic cloves, crushed
- 400 g canned crushed tomatoes
- 2 tablespoons olive oil
- 100 ml red wine (such as Chianti)
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon dried oregano
- 1 bay leaf
- Fresh basil (for garnish)

Instructions:

1. Heat the olive oil in a large skillet over medium heat. Add the chopped onion and crushed garlic, sautéing until the onion is soft.
2. Add the ground beef to the skillet and brown it all over.
3. Pour the red wine into the skillet and let it simmer until the alcohol evaporates.
4. Stir in the crushed tomatoes, salt, black pepper, oregano, and bay leaf. Mix well.
5. Cover the skillet and let the ragù simmer on low heat for about 1.5 hours, stirring occasionally.
6. Remove the bay leaf before serving. Serve the ragù with spaghetti or pappardelle and garnish with fresh basil.
Nutritional Information (per serving, estimated):
- Calories: 450 kcal
- Protein: 30 g
- Carbohydrates: 40 g
- Fat: 20 g
- Fiber: 4 g

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