A rich and flavorful beef ragu, perfect for pairing with your favorite pasta.
Chop the onion, garlic, celery, and carrots finely using a food processor.
Using a food processor saves time and ensures even chopping.
Heat the olive oil in a Dutch oven over medium heat. Add the chopped vegetables and cook until softened.
Stir occasionally to prevent sticking and ensure even cooking.
Add the ground beef to the pot and cook until browned, breaking it up with a spoon.
Ensure the beef is fully browned for the best flavor.
Pour in the beef broth, red wine, and white wine. Simmer for 10 minutes.
Letting the wine simmer helps to reduce its acidity and enhance the sauce's depth.
Stir in the tomato paste, tomato sauce, bay leaves, thyme, oregano, salt, and pepper. Cover and simmer on low heat for 30 minutes.
Check occasionally and stir to prevent sticking.
Remove the bay leaves and thyme sprigs. Serve the ragu over pasta of your choice.
Top with grated Parmesan and fresh basil for extra flavor.
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