Ragù with Seared Beef & Fresh Finish
A deeply browned, slow-simmered beef ragù built on a proper soffritto and finished bright with butter, vinegar, lemon zest, and torn basil. Big crust, rounded acidity, glossy sauce.
- ground beef (80/20), patted dry1 lb
- olive oil2 tbsp
- yellow onion, finely diced1 medium
- carrot, finely grated1 small
- garlic, minced4 cloves
- tomato paste2 tbsp
- dry red wine½ cup
- crushed San Marzano tomatoes28 oz
- kosher salt, plus more to finish1 tsp
- black pepper½ tsp
- red pepper flakes(optional)¼ tsp
- fresh basil leaves, torn¼ cup
- lemon zest1 tsp
- red wine vinegar1 tsp
- unsalted butter, cold1 tbsp
- 1
Pat the beef dry. Heat your 12.5-inch skillet over high until just smoking, add the olive oil, and spread the beef in a single layer — work in two batches so the pan stays crowded but not steaming. Don't touch it for 3–4 minutes until a deep brown crust forms underneath.
high - 2
Break the beef apart and cook, stirring occasionally, until no pink remains and the meat is well caramelized. Confirm 160°F/71°C with a thermometer. Drain only excess fat, leaving about 1 tbsp plus all the browned fond in the pan.
high160°F/71°C - 3
Drop to medium. Add the onion and grated carrot; sauté 6–7 minutes until soft and golden at the edges. Add garlic and red pepper flakes and cook 1 minute more until fragrant.
medium - 4
Clear a space in the pan and add the tomato paste to the bare metal. Cook it, smearing against the pan, for 2 minutes until it darkens to brick red and smells sweet, then stir into the aromatics.
medium - 5
Pour in the red wine and scrape up every browned bit. Let it reduce by half, about 2 minutes.
medium-high - 6
Add the crushed tomatoes, salt, and pepper, plus a splash of water (about 1/4 cup) to loosen. Bring to a gentle simmer, then reduce to low. Simmer uncovered, stirring occasionally, 40–45 minutes until thickened and the fat glistens at the surface. Add a little more water if it tightens too far before the time is up.
low - 7
Off the heat, swirl in the cold butter until glossy. Stir in the vinegar, lemon zest, and torn basil. Taste and adjust salt and pepper. Serve over pasta, or rest 5 minutes to let it settle.
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Sous is an AI cooking assistant, not a food-safety authority. Use a thermometer for doneness — especially meat, poultry, eggs, and seafood — and trust your own judgment.