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Beef and Mushroom Ragu
A thick Italian-style meat sauce made with ground beef, mushrooms, onion, red wine, and fresh tomatoes.
servings: 4
total time: 1 hour 15 minutes
recipe by: Frankie
Ingredients
- 3 pounds roma tomatoes
- 1 TBSP olive oil
- 1 pound ground beef
- 8 ounces white button mushrooms, chopped
- 1 large yellow onion, diced
- 3 large garlic cloves, minced
- 1/4 cup red wine
- 1 TBSP dried oregano
- 1 tsp dried basil
- salt & freshly ground black pepper
- cooked pasta and freshly grated Parmesan cheese for serving
Directions
- Bring a large pot of water to a boil.
- Use a sharp knife to cut a shallow X mark on the bottom (the opposite side of where the stem would be) of each tomato.
- Add the tomatoes to the boiling water and boil for 1 minute then use a slotted spoon to transfer the tomatoes to a large bowl of ice water.
- When the tomatoes are cool enough to handle peel off the skins.
- Roughly chop the tomatoes and set aside.
- Heat the oil in a dutch oven or large pot over medium-high heat then brown the ground beef, breaking it up as it cooks, for about 5 minutes.
- Add the mushrooms, onion, and garlic to the pot and cook, stirring occasionally, for about 5 minutes.
- Stir in the chopped tomatoes, red wine, oregano, basil, 2 tsp salt, and 1/4 tsp black pepper and cook, occasionally stirring and breaking up the tomatoes, until the sauce begins boiling rapidly.
- Reduce the heat to medium and simmer, occasionally stirring and breaking up the tomatoes, until sauce gets very thick, about 45 minutes.
- Taste the sauce and season with additional salt & pepper if needed.
- Serve over pasta and sprinkle with freshly grated Parmesan cheese.
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