This easy weeknight beef ragu is the perfect comfort meal. It is rich and hearty and has the perfect sauce to serve over pasta or polenta. This ground beef ragu recipe is inspired by Princess Belle from Beauty and the Beast.
4 slices bacon
1 TBSP oil
1 onion, chopped super tiny
2 carrots, diced super tiny
1 celery stalk, diced super tiny
2 garlic cloves, minced
1 lb ground beef, lowest fat content you can get
4 oz mushrooms, diced super tiny
1 tsp italian seasoning
1 15-oz can petite diced tomatoes
1 15-oz can tomato puree (or sauce, but not marinara/spagetti sauce)
1/2 cup water, beef stock, or wine
1/4 cup tomato paste
1/4 cup fresh chopped parsley
1/4 cup freshly grated romano cheese
pasta, for serving – pasta that is wide like fresh egg noodles or pappardelle.
Heat a large non-stick skillet over medium heat.
Dice the bacon into small pieces and cook until mostly done. Remove from pan and set aside. Keep dripping sin pan.
Add the onion, carrot and mushrooms to the pan and cook, stirring frequently, for 3-5 minutes.
Add in the garlic and stir for 30 seconds, or until nice and fragrant.
Add in the ground beef and italian seasoning and cook for 10 minutes, or until the beef is browned, stirring frequently.
Stir in the diced tomatoes, tomato sauce, liquid (water, wine or broth), and tomato paste and allow to simmer for 10 minutes.
sprinkle with freshly grated romano cheese and freshly chopped parsley.
Mince the onion, carrot, celery and mushrooms are finely as you can. This will not only speed up cooking time, but will also help to deepen the flavor as it cooks better and hide any unwanted specs that diners might discover (namely, your husband will never know you put mushrooms in there, unless he reads this, which he most likely won’t….)