Ragu Al Sardo Sardinian Meat Sauce

Experience the rich, comforting flavors of Sardinia with Ragu al Sardo, a traditional Sardinian meat sauce that’s the ultimate expression of hearty Italian cooking. This recipe combines ground beef and pork, slow-simmered in a robust tomato base infused with the aromatic complexity of fresh rosemary, thyme, and bay leaves. A splash of dry red wine enhances the depth of flavor, while finely chopped vegetables add sweetness and balance to the dish. Perfectly crafted over a gentle two-hour simmer, this ragu creates a velvety, mouthwatering sauce that pairs beautifully with broad ribbon pasta, like tagliatelle or pappardelle, or crusty rustic bread. With its blend of rustic simplicity and refined technique, Ragu al Sardo is an irresistible dish for lovers of authentic Italian cuisine.

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:150 mins

Total Time:170 mins

Servings: 6

Ingredients

• 3 tablespoons olive oil
• 1 large yellow onion
• 1 large carrot
• 2 medium celery stalk
• 4 large garlic cloves
• 250 grams ground beef
• 250 grams ground pork
• 125 milliliters dry red wine
• 2 tablespoons tomato paste
• 800 grams canned crushed tomatoes
• 2 pieces bay leaves
• 1 piece fresh rosemary sprig
• 2 pieces fresh thyme sprigs
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 teaspoon sugar
• 250 milliliters vegetable stock
• 2 tablespoons fresh parsley

Directions

Step 1

Finely chop the onion, carrot, celery, and garlic.

Step 2

Heat the olive oil in a large, heavy-bottomed pot over medium heat.

Step 3

Add the chopped onion, carrot, and celery to the pot. Sauté for 7-10 minutes until softened and slightly golden.

Step 4

Add the garlic and cook for an additional minute, stirring frequently.

Step 5

Increase the heat to medium-high and add the ground beef and ground pork to the pot. Cook the meat, breaking it up with a wooden spoon, until browned and no longer pink, about 10 minutes.

Step 6

Pour in the red wine and stir to deglaze the bottom of the pot. Let the wine simmer for 5 minutes, allowing the alcohol to evaporate.

Step 7

Stir in the tomato paste and cook for 2 minutes, letting it caramelize slightly.

Step 8

Add the crushed tomatoes, bay leaves, rosemary sprig, and thyme sprigs. Stir to combine.

Step 9

Season the sauce with salt, black pepper, and sugar. Stir well.

Step 10

Pour in the vegetable stock and stir. Bring the mixture to a simmer.

Step 11

Reduce the heat to low, cover the pot partially with a lid, and let the sauce simmer gently for 2 hours, stirring occasionally to prevent sticking.

Step 12

After 2 hours, remove and discard the bay leaves, rosemary sprig, and thyme sprigs.

Step 13

Taste the sauce and adjust seasoning if needed with salt and pepper.

Step 14

Stir in the chopped fresh parsley just before serving.

Step 15

Serve the Ragu Al Sardo over your favorite pasta, such as tagliatelle or pappardelle, or alongside rustic bread.

Nutrition Facts

Serving size	(1296.4g)

Amount per serving	% Daily Value*
Calories	2061.8

Total Fat 141.2g	0%
Saturated Fat 44.1g	0%
Polyunsaturated Fat 4.7g
Cholesterol 390.9mg	0%
Sodium 3418.7mg	0%
Total Carbohydrate 62.2g	0%
Dietary Fiber 12.1g	0%
Total Sugars 22.7g
Protein 117.2g	0%

Vitamin D 0IU	0%
Calcium 302.5mg	0%
Iron 11.3mg	0%
Potassium 2326.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 63.9%

Protein: 23.6%

Carbs: 12.5%