Pasta al Ragu’ | Pasta with Meat Sauce

I am always amazed at the variety of ways different regions in Italy make their traditional Ragu‘, meat sauce. Growing up, my Italian relatives called this sauce “Gravy” in their charming Italian accents. The gravy was indeed a meat sauce, filled with Italian sausages, homemade meatballs, and chicken wings. When I moved to Italy, I discovered a much simpler version, always made with ground meats. This is my interpretation of my favorite Ragu’ a dear Nonna taught me to make in Northern Italy. Enjoy with a bottle of Le Senate Cacinello from Marche.


To make this vegan-friendly use a meatless alternative, I use Impossible Meat or Beyond Meat. Substitute the Parmesan cheese with Violife Plant-Based Parmesan CHeese.

Receipt Date: August 4, 2020
Difficulty: Easy
Measurements: Imperial (US)

See ingredients, directions and pairings.


1 pound Grass-fed Ground Beef

1 pound Ground Pork or Veal

3 28-ounce Cans of Imported Italian Tomatoes, crushed

4 tablespoons Tomato Paste, I like Mutti

1 cup Red Wine

1 Large White or Yellow Onion, chopped

2 Carrots, chopped

2 Celery Ribs, chopped

4 tablespoons EVOO

2 Dadi Cubes

Pinch of Red Chili Pepper Flakes

Pinch of Sea Salt


In a large pot, I use a Dutch oven, and heat the EVOO over medium-high heat.
Add the Soffritto; the onions, carrots, and celery, and cook until the onions turn translucent.
Add the meats and stir to combine until browned.
Add the tomato paste and reduce heat to low.
Add the crushed tomatoes and red wine, stirring to mix.
Drop in the Dadi, a pinch of sea salt, and a pinch of red chili pepper flakes, and stir to combine.
Simmer the sauce for about 1 1/2 to 2 hours.
Stir often, so the bottom does not scorch.
Serve over al dente pasta, like Rigatoni,  topped with freshly grated Parmesan cheese.

Amy’s Favorite Pairing


$48.00 750 ml

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