Go Back

Spinasse Ragu

This recipe for Spinasse Ragu delivers a rich, deeply flavored meat sauce, perfect for pairing with pasta. It begins with browning ground beef and pork, then building layers of flavor with aromatics, red wine, diced tomatoes, and chicken broth. A lengthy, slow simmer ensures the meats are incredibly tender and the sauce develops a profound, comforting taste.
Print Recipe Pin Recipe
Total Time 5 hours
Servings: 4 people
Course: lunch/dinner
Cuisine: Italian
Calories: 3322.3
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 lb ground beef
  • 1 lb ground pork
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 2 small onions peeled and cut into large pieces
  • 2 carrots peeled and cut into large pieces
  • 2 stalks celery cut into large pieces
  • 4 cloves garlic
  • 2 tablespoons olive oil
  • 1 teaspoon crushed dried rosemary leaves
  • 1 can 14.5 oz Muir Glen™ Organic or Meridian Ruby™ diced tomatoes, undrained
  • 1 cup dry red wine
  • 1 carton 32 oz chicken broth
  • 1/2 teaspoon ground nutmeg

Equipment

  • 1 Large Dutch Oven or Heavy-Bottomed Pot Ideal for even heat distribution during long simmers.
  • 1 Chef's Knife
  • 1 Cutting Board
  • 1 Measuring spoons and cups set For accurate ingredient portions.
  • 1 Wooden Spoon or Heatproof Spatula For stirring and scraping the pot.

Method
 

  1. Finely chop onions, carrots, and celery. Mince the garlic.
  2. In a large Dutch oven or heavy-bottomed pot, heat olive oil over medium-high heat. Add ground beef and pork, seasoning with salt and pepper. Brown thoroughly, breaking up the meat, then remove with a slotted spoon, leaving rendered fat.
  3. Add chopped onions, carrots, and celery to the pot. Sauté until softened and lightly caramelized, about 8-10 minutes.
  4. Stir in minced garlic and crushed rosemary, cooking for another minute until fragrant.
  5. Deglaze the pot with red wine, scraping up any browned bits from the bottom. Simmer until the wine is almost fully reduced.
  6. Return the browned meat to the pot. Add diced tomatoes (undrained), chicken broth, and ground nutmeg. Stir to combine.
  7. Bring the ragu to a gentle simmer, then reduce heat to low. Cover the pot, leaving a slight vent, and cook for at least 4-5 hours, stirring occasionally.
  8. During simmering, ensure the sauce maintains a very gentle bubble; adjust heat as needed. The sauce should thicken and the meat become very tender.
  9. Taste and adjust seasoning with additional salt and pepper as necessary.
  10. Serve hot, traditionally with fresh pasta and a sprinkle of Parmesan cheese (optional, as recipe is dairy-free).

Notes

Deep Flavor Development: Ensure the ground beef and pork are well-browned before adding vegetables. This crucial step creates a rich fond at the bottom of the pan, which will deglaze with the red wine, forming the backbone of the ragu's complex flavor. Don't rush this process. Mirepoix Precision: While the recipe suggests 'large pieces,' for a more refined sauce, consider finely dicing the onions, carrots, and celery (a classic soffritto) for a smoother base that melts into the sauce over time. Sauté these aromatics until tender and slightly caramelized. Long Simmer is Key: The 5-hour cook time is non-negotiable for achieving tender meat and a deeply integrated sauce. Resist the urge to shorten it. A low, gentle simmer prevents scorching and allows flavors to meld beautifully. Seasoning Adjustment: Taste and adjust seasoning towards the end of the cooking process as flavors will concentrate.