Red Sauce Redemption
Slow-Simmered Garlic and Tomato Beef Ragù Over Al Dente Pasta
1 hour 10 minutes
Serves 4
DinnerItalianGluten-freeNut-freeShellfish-freeSoy-free
Herb's take
A riff on the classic Italian Bolognese, this version leans into a garlicky tomato base and a patient simmer for maximum flavor. Along the way, you'll get to practice the gentle art of blooming garlic and coaxing sweetness from fresh tomatoes.
Equipment needed
- Dutch oven
Ingredients
Yield
4
Instructions
- 01Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the minced garlic and cook for 45 seconds until fragrant but not browned.
- 02Add the chopped onion and sauté for 5 minutes until soft and translucent.
- 03Increase the heat to medium-high and add the ground beef. Cook, breaking it up with a spoon, until deeply browned and no longer pink, about 7 minutes.
- 04Stir in the tomato paste and cook for 2 minutes to toast and concentrate its flavor.
- 05Add the chopped tomatoes and cook for 8 minutes, stirring occasionally, until they start to break down and release their juices.
- 06Pour in the red wine and simmer for 2 minutes, scraping up any browned bits from the bottom of the pot.
- 07Reduce the heat to low and add the milk. Stir in the dried oregano, dried basil, crushed red pepper flakes, sugar, kosher salt, and black pepper.
- 08Partially cover and simmer gently for 35 minutes, stirring occasionally, until the sauce is rich and thickened.
- 09Meanwhile, bring a large pot of salted water to a rolling boil. Cook the fettuccine according to package directions until just al dente.
- 10Drain the pasta, reserving 1/2 cup of the cooking water. Add the pasta directly to the sauce and toss to coat, adding reserved pasta water as needed for a silky consistency.
- 11Divide the pasta among bowls. Top each with a generous shower of parmesan and finish with chopped fresh basil.
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