Beef Ragu by Sasha Grey

  1. Take several celery stalks and whole carrots, and your onions. Clean, peel, and chop up in a food processor

  2. Pour extra virgin olive oil into a large pot on the stove. Add vegetables to the pot, sauté until translucent

  3. Add your preferred meat and sauté until brown

  4. As this is happening, boil a pot of water. Once boiling for a few minutes, add tomatoes so the skin pops

  5. Peel tomatoes, take out the seeds if you wish, dice, and set aside

  6. Once your meat is ready, pour some red wine to cover the ingredients. You should still see quite a lot of olive oil before doing this

  7. Add a few whole cloves but don’t go overboard!

  8. Add a dash of sugar and you can also add a beef bouillon cube if desired.

  9. You will let the wine cook down and absorb into the vegetables or meat. You repeat this a few times.

  10. Now add your tomatoes and water to cover the ingredients, and then some

  11. Simmer on low until the water is gone. Your ragu should be ready!

  12. Cook your pasta in a pot of boiling water until al dente.

  13. Serve with a bit of parmesan or pecorino freshly grated on top.

Total Time 45 min


  • 1 lb of ground beef, pork, or veal (you can also combine veal, pork, beef, and pork)
  • 2 medium sweet or red onions, whole carrots and celery stalks
  • 8 roma tomatoes
  • 4 whole garlic cloves
  • 1 tbsp sugar
  • Bottle of red wine
  • Either rigatoni, pappardelle, or tagliatelle pasta