The secrets to making the perfect ragù

There’s something magical about a pot of slow-simmered ragù filling the kitchen with rich, savory aromas. This iconic Italian meat sauce is a staple of comfort food — hearty, flavorful, and satisfying. But making a truly perfect ragù isn’t just about tossing meat and tomatoes into a pan. It’s about technique, patience, and—most importantly—quality ingredients.

At the heart of every great ragù lies one key element: the tomato. That’s why we always use La San Marzano whole peeled tomatoes, harvested from the volcanic soils near Mount Vesuvius. Their naturally sweet flavor, low acidity, and rich texture make them the gold standard for Italian cooking.

Ready to unlock the secrets? Here's how to make a ragù that tastes like it came straight from a nonna’s kitchen.

Ingredients

• 2 tablespoons extra virgin olive oil

• 1 small yellow onion, finely chopped

• 1 carrot, finely chopped

• 1 celery stalk, finely chopped

• 2 cloves garlic, minced

• 1 lb (450g) ground beef (or a mix of beef and pork)

• 1/2 cup dry red wine

• 1 can (28 oz) La San Marzano Whole Peeled Tomatoes

• Salt and freshly ground black pepper

• A pinch of nutmeg (optional, but traditional)

• A few fresh basil leaves or a sprig of thyme

• 1/2 cup whole milk (helps mellow the acidity)

• Optional: a dash of tomato paste for extra depth

How to make the perfect ragù

Follow the procedure:

1. Start with the soffritto
   Heat olive oil in a large skillet or Dutch oven over medium heat. Add the chopped onion, carrot, and celery. Cook slowly, stirring often, for about 10 minutes—until soft and fragrant. This aromatic base is the foundation of all good Italian sauces.
   
   

2. Add the meat
   Increase the heat slightly and add the ground meat. Break it apart with a wooden spoon and cook until it’s browned and all the liquid has evaporated.
   
   

3. Deglaze with wine
   Pour in the red wine and let it simmer until the alcohol has cooked off (about 3–4 minutes). This step adds complexity to the sauce.
   
   

4. Add the tomatoes
   Crush the La San Marzano tomatoes by hand or with a spoon, then add them (and their juice) to the pot. Stir everything together. Add salt, pepper, and a pinch of nutmeg.
   
   

5. Simmer low and slow
   Reduce the heat to low and let the ragù simmer uncovered for at least 1.5 to 2 hours. The longer it cooks, the better it gets. Stir occasionally and keep an eye on moisture—add a splash of water if it gets too thick.
   
   

6. Finish with milk and herbs
   Stir in the milk and let it simmer for another 15–20 minutes. This rounds out the flavors and balances the acidity. Add fresh basil or thyme just before turning off the heat.
   
   

*Taste and adjust
Always taste before serving. Adjust salt, pepper, or add a little more tomato paste if you want a richer tomato note.