Beef and Tomato Ragu with Fresh Basil

This Beef and Tomato Ragu combines traditional Italian flavors with a touch of creativity. The slow-cooked ground beef melds beautifully with ripe tomatoes, aromatic garlic, and a hint of red wine, while fresh basil adds a vibrant finish. Perfect served over pasta or polenta, this dish respects classic culinary principles while offering a modern twist that delights the palate.

Ingredients:

• 1 lb ground beef
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 can (28 oz) crushed tomatoes
• 1 tablespoon tomato paste
• 1/2 cup red wine (optional)
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste
• 1/4 cup fresh basil, chopped (for garnish)
• Olive oil for cooking

Instructions:

1. In a large skillet, heat olive oil over medium heat. Add diced onion and sauté until translucent, about 5 minutes.
2. Add minced garlic and cook for an additional minute until fragrant.
3. Increase the heat to medium-high and add the ground beef. Cook until browned, breaking it apart with a spoon, about 6-8 minutes.
4. Stir in the crushed tomatoes, tomato paste, red wine (if using), dried oregano, and dried basil. Season with salt and pepper to taste.
5. Bring the mixture to a simmer, then reduce the heat to low. Cover and let it simmer for 30-40 minutes, stirring occasionally.
6. Once the sauce has thickened, taste and adjust seasonings as needed.
7. Serve over your choice of pasta or polenta, and garnish with fresh chopped basil.