A Greek Beef Ragú Pasta that tastes like home. Cooked for a long time, is comforting and delicious with deep flavors to satisfy the most difficult palette.
- 2 lb ground beef
- 32 oz San Marzano tomatoes like Gustarosso.
- 2 tbs tomato paste
- 1 medium onion diced
- 2 cloves garlic sliced
- 2 celery stalks diced
- 2 carrots diced
- 3 tbsp olive oil
- 1 bouillon (preferably the ones without palm oil)
- 1 bay leaf
- 1 cinnamon stick
- dry oregano
- 3–4 cloves
- fresh ground pepper
- Add 2–3 Tbsp olive oil in a large pot. In medium heat, add the onion. Season with a pinch of salt. Stir and sauté until onion is translucent.
- Add the celery and carrots. Stir well. Add 2 tbsp of tomato paste. Stir everything well and season with salt, fresh ground pepper and a generous pinch of dry oregano. Add the bay leaf. Keeping sautéing for 2-3 min and let flavors develop.
- Add 1/2 cup water, add the bouillon, stir everything well and lower heat. Simmer for 15 min or so.
- Increase heat to medium and add the ground beef. Break the meat with a wooden spoon to avoid large chunks. Brown the beef all over.
- Add the wine. Increase heat to high and let the alcohol evaporate for 1-2 minutes.
- Add the tomatoes and cinnamon stick. Stir everything well, add 1/2 cup of water.
- Lower heat and simmer ragu sauce for 3 hours, checking occasionally in case you need to add more water.
- The more the sauce cooks the better it will taste. If you can afford 3-4 hours of simmer you will discover a deep, wonderful flavor in your ragu.
Serve with fat macaroni or the pasta of your choice. I recommend pappardelle or tagliatelle pasta.
Keywords: Greek beef Ragu pasta