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Italian Gravy Recipe

Recipe by Pedro M. A. Neves

Italian gravy, known as ragù in its most traditional form, is a slow-simmered meat sauce that forms the heart of classic Italian Sunday dinners. This rich, deeply flavored sauce combines ground beef and pork with tomatoes, aromatics, and a touch of milk for silky smoothness. Serve it over fresh pasta for an authentic, comforting meal that captures generations of Italian home cooking.

Ingredients

• 400g ground beef (85/15)
• 200g ground pork
• 1 medium yellow onion, finely diced
• 3 cloves garlic, minced
• 150g pancetta, finely chopped
• 2 celery stalks, finely diced
• 1 medium carrot, finely diced
• 800g canned San Marzano tomatoes (28 oz)
• 200ml whole milk
• 120ml dry red wine
• 3 tbsp tomato paste
• 2 tbsp olive oil
• 1 tsp dried oregano
• 0.5 tsp red pepper flakes
• Salt and black pepper to taste
• Fresh basil for garnish

Instructions

1. Heat olive oil in a large heavy-bottomed pot over medium-high heat. Add chopped pancetta and cook until fat renders and edges crisp, about 4 minutes, stirring occasionally.

2. Add the diced onion, carrot, and celery (the soffritto base). Sauté for 6-7 minutes, stirring frequently, until vegetables soften and become translucent.

3. Stir in minced garlic and tomato paste. Cook for 2 minutes, allowing the paste to caramelize slightly and the garlic to become fragrant.

4. Add the ground beef and ground pork to the pot. Break the meat into small pieces with a wooden spoon and cook for 8-10 minutes until no pink remains and meat is lightly browned.

5. Pour in the red wine and scrape the bottom of the pot with a wooden spoon to release any browned bits. Simmer for 3 minutes until wine reduces by half.

6. Add the canned tomatoes (crush them by hand before adding), oregano, and red pepper flakes. Stir well to combine all ingredients.

7. Reduce heat to low, partially cover the pot with a lid, and simmer gently for 2 hours, stirring occasionally every 20 minutes. The sauce should bubble very gently at the edges.

8. Slowly pour in the whole milk while stirring constantly. The milk will lighten and enrich the sauce. Continue simmering uncovered for 15-20 minutes until the milk is fully incorporated and the sauce is velvety.

9. Taste and adjust seasoning with salt and black pepper as needed. The sauce should be rich, balanced, and slightly sweet from the milk and vegetables.

Substitutions

• Use ground lamb instead of pork for a deeper, more aromatic variation
• Replace pancetta with prosciutto ends for a slightly less smoky flavor
• Substitute whole milk with heavy cream for an even richer sauce
• Use fresh crushed tomatoes or tomato sauce in place of canned San Marzano tomatoes if unavailable

Tips

• Resist the urge to rush: the long, slow simmer develops complex flavors that quick-cooking methods cannot achieve
• Stir the sauce every 20 minutes during cooking to prevent sticking and ensure even flavor development
• Make a double batch and freeze half in airtight containers for up to 3 months—the flavor actually improves after a day in the refrigerator
• If the sauce becomes too thick before the two hours are complete, add pasta water or beef broth in small increments to reach desired consistency

Italian gravy reflects the peasant cooking tradition of southern Italy, where families developed long-simmered meat sauces using humble ingredients to stretch meat across Sunday family gatherings. The addition of milk or cream is a northern Italian refinement that came later, making this version a bridge between regional styles.

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