This classically inspired Italian dish is the perfect comforting meal. Full of delicious flavors, it is sure to please any dinner guest! Simmer it slowly for a coupld of hours on a Sunday for the perfect Sunday family meal - Italian style! Or paired with a nice glass of wine.
Heat up olive oil over medium heat in a large skillet or dutch oven. Add the chopped onion and carrots. Sauté the carrots and onions together until the onions become translucent - just a few minutes.
Add the minced garlic to the pan and stir until fragrant. Just a minute or so - be careful not to burn the garlic because it becomes bitter.
Stir in the ground beef and brown completely. I would recommend a less greasy ground beef for this recipe. Otherwise, drain out the excess grease.
Once beef is cooked through, add in the salt and tomato paste and mix well.
Then add the wine and broth. Simmer on medium low for about 2 - 2 1/2 hours or until the broth has simmered down completely.
If the liquid evaporates too soon, you can also add in a little more broth or water.
When the sauce is finished cooking, stir in the heavy cream. The sauce should be thick and not runny like a traditional marinara.
Prepare the pasta according to the package instructions. Don’t forget to salt the pasta water!
Lay your cooked and drained pasta over a nice platter and pour the ragu sauce over top for a pretty presentation. Or you can mix the ragu sauce in with the pasta noodles.
Serve & enjoy!
This sauce can be stored in the refrigerator and reheated for another day. It is perfect for meal prep and freezes well, too.You can use a semi sweet red wine for this sauce if you'd prefer a slight sweetness. My husband loves it and I will make the sauce with a lambrusco or other mildly sweet wine for him to enjoy.