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–+ servings
Crushed Meatball Ragu

Crushed Meatball Ragu

Eleanor Craig
A hearty Italian dish with a rustic twist, our Crushed Meatball Ragu offers a delightful blend of robust flavors and textures. Inspired by traditional Italian nonnas who transformed humble ingredients into masterpieces, this dish delivers depth and comfort with every bite.
5 from 1 vote
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Course Main Course
Cuisine Italian
Servings 4 servings
Calories 417 kcal

Ingredients
 
 

Meatballs

  • Raw meat mince500 g ground beef (minced beef) - Preferably grass-fed for improved flavor
  • Fine breadcrumbs, also breading or crispies in wooden bowl50 g breadcrumbs - Use panko for a lighter texture
  • chicken egg1 medium egg - free-range
  • garlic3 cloves garlic - minced
  • wooden bowl of salt½ tsp salt
  • Ground black pepper pile, paths, top¼ tsp ground black pepper - freshly ground

Ragu

  • Glass bowl of olive oil isolated on white background2 tbsp olive oil - extra virgin
  • Ripe yellow onion on a white background1 medium onion - finely chopped
  • tomatoes400 g tomatoes - canned, crushed
  • Spoon with tomato paste isolated on white background2 tbsp tomato paste
  • Bowl of sugar1 tsp sugar
  • Oregano dried in wooden bowl over white½ tsp dried oregano
  • Dried basil leaves in wooden bowl over white½ tsp dried basil
  • Red wine½ cup red wine - preferably a robust Chianti
  • parsley on white background1 handful parsley - fresh, chopped, for garnish

Instructions
 

  • In a large bowl, combine the ground beef, breadcrumbs, egg, minced garlic, salt, and black pepper. Mix until just combined to form the meatball mixture.
  • Roll the mixture into small meatballs, about the size of a walnut. This should yield approximately 16 meatballs.
  • Heat olive oil in a large pan over medium heat. Add the meatballs in batches, searing them until browned on all sides, about 5 minutes. Remove and set aside.
  • In the same pan, add the chopped onion and sauté until soft and golden brown, about 5 minutes. This will add a sweeter dimension to the ragu.
  • Stir in the crushed tomatoes, tomato paste, sugar, oregano, basil, and red wine. Bring to a simmer, scraping any fond from the bottom of the pan for added flavor.
  • Gently crush the browned meatballs with a spoon as you add them back to the pan. Stir occasionally, letting the ragu cook uncovered for about 45 minutes, until it has thickened and the flavors meld beautifully.

Notes

For a richer sauce, add a splash of cream just before serving.

Nutrition

Calories: 417kcalCarbohydrates: 20gProtein: 30gFat: 22gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 122mgSodium: 552mgPotassium: 860mgFiber: 3gSugar: 7gVitamin A: 1106IUVitamin C: 20mgCalcium: 79mgIron: 5mg
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