Heat Fats & Sear the Meat
In a large skillet or heavy-bottomed pan over medium-high heat, add 2 tbsp vegetable oil and 2 tbsp butter. Once the butter melts and begins to foam, add 400 g minced meat in a single layer. Season lightly with salt and black pepper. Allow the meat to brown undisturbed for 3–4 minutes, then break it up with a wooden spoon and continue browning until no pink remains, about 6–7 more minutes. Remove the meat to a bowl and set aside.
Sauté the Onions
Reduce heat to medium. In the same pan, add the chopped onion. Season with a pinch of salt to help draw out moisture. Sauté, stirring occasionally, for 5–6 minutes until the onions are translucent and starting to caramelize. This step builds sweetness and depth in the sauce.
Cook the Celery & Carrot
Increase heat slightly. Add 2 tbsp vegetable oil and 1 tbsp butter to the pan. Stir in diced celery and carrot. Cook, stirring frequently, for 7–8 minutes until the vegetables soften and develop a light golden color. Properly cooked mirepoix (onion, celery, carrot) forms the aromatic backbone of any great ragù.
Add the Garlic & Tomato Paste
Push the vegetables to one side. Add the minced garlic and 2 tbsp tomato paste to the empty side of the pan. Cook for 1–2 minutes, stirring the paste into the fat so it darkens slightly and loses its raw taste. This deepens the tomato flavor in the finished sauce.
Deglaze & Build the Sauce
Pour in 150 ml water (or red/white wine for more complexity) to deglaze the pan, scraping up any brown bits stuck to the bottom. Return the seared minced meat to the pan along with any accumulated juices. Stir to combine.
Simmer with Broth & Spices
Pour in 200 ml broth. Stir in 1 tsp oregano and 1 tsp paprika. Season lightly with additional salt and freshly ground black pepper. Bring to a gentle simmer, then reduce heat to low.
Braise & Reduce
Let the ragù braise, uncovered, for 15–20 minutes, stirring occasionally, until the sauce thickens and coats the back of a spoon. Adjust seasoning to taste. The slow reduction concentrates flavors and yields a silky texture.
Garnish & Serve
Remove from heat. Stir in half of the sliced spring onions. Serve hot over al dente pasta, creamy polenta, or mashed potatoes. Top each portion with freshly grated Parmesan and the remaining green onions for a pop of color and freshness.
Nutritional Information (per serving; serves 4)
Calories: 360 kcal
Protein: 25 g
Carbohydrates: 10 g
Fiber: 2 g
Sugars: 4 g
Fat: 22 g
Saturated Fat: 9 g
Sodium: 520 mg
The Origins and Popularity of the Recipe
This ragù draws inspiration from Italy’s classic ragù alla Bolognese, which traditionally uses a soffritto of onion, carrot, and celery, wine, milk, and slow-cooked meat. Over time, regional and home cooks worldwide have adapted the basic technique—searing minced meat, building flavor with aromatics and tomatoes, then simmering to a rich, unctuous sauce. Its universal appeal lies in the comforting, meat-forward flavor, adaptability to different proteins, and ease of scaling for families or large gatherings.
Reasons Why You’ll Love the Recipe
Depth of Flavor: Searing and caramelizing ingredients unlocks complex, layered tastes.
Versatility: Serve over pasta, rice, polenta, or use as a filling for lasagna or stuffed peppers.
Make-Ahead: Flavors deepen after a day; store in the fridge and reheat easily.
Crowd-Pleaser: Simple ingredients yield a decadent, satisfying dish for all ages.
Single Pan: Minimal cleanup with most work done in one skillet.
Health Benefits
Lean Protein: Minced meat provides essential amino acids for muscle repair.
Vegetable Goodness: Onions, carrots, and celery add fiber, vitamins A and C, and antioxidants.
Healthy Fats: Moderate use of olive oil supports heart health.
Spices & Herbs: Paprika, oregano, and garlic offer anti-inflammatory and immune-boosting properties.
Serving Suggestions
Classic Pasta: Toss ragù with tagliatelle, pappardelle, or penne.
Creamy Polenta: Spoon warm ragù over soft polenta with extra Parmesan.
Mashed Potatoes: Top buttery mashed potatoes for a shepherd’s-pie twist.
Bread Bowls: Hollow out crusty bread loaves and ladle in the ragù.
Lasagna: Layer ragù between sheets of pasta, béchamel, and cheese.
Common Mistakes to Avoid
Skipping Searing: Always brown the meat well to develop depth.
Raw Tomato Paste: Cook tomato paste properly to eliminate metallic taste.
High Heat Simmer: Use a gentle simmer to avoid over-reduction or scorching.
Under-seasoning Early: Lightly salt at each stage to build balanced flavor.
Pairing Recommendations
Red Wine: A medium-bodied Sangiovese or Chianti cuts through richness.
Beer: A malty amber ale or brown ale complements the umami.
Non-Alcoholic: Sparkling water with lemon or a robust iced tea.
Cooking Tips
Mandoline for Veggies: Even cuts of carrot and celery ensure uniform cooking.
Use Quality Broth: Homemade or low-sodium store-bought broth enriches taste.
Deglaze Properly: Don’t skip scraping the fond—it’s flavor gold.
Finish with Freshness: Always garnish with fresh herbs or scallions to brighten.
Similar Recipes to Try
Classic Ragù alla Bolognese (with milk or cream)
Turkish Kıymalı Makarna (minced meat pasta)
Greek Youvetsi (beef ragù with orzo)
Moroccan Keema (spiced ground meat with peas)
Variations to Try
Spicy Ragù: Add red pepper flakes or chopped chili to the soffritto.
Vegetarian: Substitute lentils or finely chopped mushrooms for meat.
Creamy Twist: Stir in a splash of cream or milk at the end for silkiness.
Seafood Ragù: Use chopped shrimp or firm fish instead of minced meat.
Ingredient Spotlight
Tomato Paste—A concentrated tomato product that provides intense, sweet-tart tomato flavor and color. Cooked in fat until it darkens, it builds a savory backbone without watering down the sauce.
Conclusion
This Hearty Minced Meat & Vegetable Ragù exemplifies the magic of taking simple pantry staples and transforming them into a deeply flavorful, comforting dish. Its ease, adaptability, and make-ahead potential make it indispensable for home cooks seeking a weeknight dinner that feels special. Layer it over pasta, polenta, or bread, and savor the rich, balanced flavors that only a well-crafted ragù can deliver.
Frequently Asked Questions
Can I use ground turkey instead of beef?
Yes—turkey works well; keep an eye on browning since it cooks faster.
How long can I store leftovers?
Refrigerate in an airtight container up to 4 days; freeze up to 3 months.
Is this recipe gluten-free?
Yes—serve over gluten-free pasta or polenta.
Can I make this vegan?
Replace meat with lentils and use vegetable broth; omit butter or use vegan butter.
Why deglaze with water?
Deglazing lifts flavorful browned bits; wine or broth works too.
How thick should the sauce be?
Aim for a loose but clingy consistency to coat pasta or other bases.
Can I add more vegetables?
Absolutely—zucchini, bell peppers, or peas make great additions.
What if my ragù is too acidic?
Stir in a pinch of sugar or a splash of cream to balance acidity.
Do I need fresh herbs?
Dried oregano works well; finish with fresh for brightness.
How do I reheat without drying meat?
Gently warm in a saucepan over low heat, adding a splash of broth if needed.
