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Classic Italian meat ragu

Italian meat ragù

Sauces

A large Italian ragù: a mixture of vegetables cooked in oil and butter, 1.5 kg of ground meat, red wine, and tomato sauce, simmered for over an hour with …

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Recipe from Francescobrisa, Ramac, adapted by Recette de cuisine · · updated on

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Meat sauce is a classic dish in Belgian cuisine. It is made with ground meat, vegetables, and tomato sauce.

Ingredients and directions

  • Prep time15 min
  • Cook time1 hr 20 min
  • Resting1 hr
  • Total2 hr 35 min
  • DifficultyEasy
  • CostBudget
  • Cooking methodnibbling
  • Estimated cost$23.62 $2.36 / serving Estimated price; varies by store. Converted from euros at the ECB rate of October 15, 2026.
  • Gluten-free

Ingredients

10 people
  • $1.47
  • $2.13
  • $0.24
  • $0.21
  • $14.27
  • $2.20
  • $3.03
  • $0.07

Prices from US supermarkets for 4 of 8 ingredients; Belgian prices for the rest.

Directions

  1. Take the meat out of the refrigerator at least 1 hour before cooking.
  2. Chop the onion, carrots, and celery into small pieces and blend them finely for 5 to 7 minutes, without leaving any large chunks.
  3. In a large pot, heat the oil with the butter, then add the chopped vegetables and cook for 10 minutes.
  4. Add the meat, crumbled, and cook for 15 minutes.
  5. Pour in the red wine, then the tomato sauce, and season with salt and pepper. ≈ 2 min
  6. Let it simmer for 1 hour and 10 minutes, adding the rosemary during the last 10 minutes of cooking.
  7. The ragù can be frozen in jars, covered with a thin layer of oil, and will keep for up to 3 months. ≈ 3 min

The bill

Italian meat ragù

  • olive oil$1.47
  • 5 to 6 carrots$2.13
  • Three stalks of celery$0.24
  • 1 large onion (or 2 small ones)$0.21
  • 1.5 kg of ground meat$14.27
  • 500 ml of dry red wine$2.20
  • 1 cup of tomato sauce$3.03
  • salt and pepper$0.07

Total$23.62

that's $2.36 per person

Estimated price; varies by store.

Equipment

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Before you start

Ingredients

  • olive oil
  • 1 tablespoon of butter
  • 5 to 6 carrots
  • Three stalks of celery
  • 1 large onion (or 2 small ones)
  • 1.5 kg of ground meat
  • 500 ml of dry red wine
  • 1 cup of tomato sauce
  • salt and pepper
  • 2 sprigs of rosemary

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