Italian Meatballs with a rich Ragu Sauce

Italian Meatballs with Ragu Sauce is a comforting and classic Italian dish that brings together tender, flavourful meatballs and a rich, slow-simmered tomato sauce. The juicy meatballs, made with a blend of beef, garlic, and Parmesan, are cooked to perfection and then gently simmered in a hearty ragu sauce. This dish is perfect for a family meal or special gathering, offering a taste of traditional Italian home cooking. Serve it with pasta, garlic bread, or a fresh salad for a truly satisfying meal.

INGREDIENTS

For the Meatballs:

500g beef mince (or a mixture of pork and beef mince)
1 small onion, finely diced
2 cloves garlic, minced
50g breadcrumbs
50g grated Parmesan cheese
1 large egg
2 tbsp chopped fresh parsley
Salt and black pepper, to taste
Olive oil, for frying

For the Ragu Sauce:

1 tbsp olive oil
1 medium onion, finely chopped
2 cloves garlic, minced
1 carrot, finely chopped
1 celery stalk, finely chopped
500g passata (or canned tomatoes, crushed)
200ml red wine
1 tbsp tomato purée
1 tsp dried oregano
1 tsp dried basil
Salt and black pepper, to taste
Fresh basil leaves, to garnish

METHOD

Meatballs:

In a large bowl, combine the mince, diced onion, garlic, breadcrumbs, Parmesan, egg, and chopped parsley. Season with salt and pepper.
Use your hands to mix the ingredients until well combined but do not overwork the mixture.
Roll the mixture into small meatballs, roughly the size of a golf ball, and set them aside.
Heat olive oil in a large pan over medium heat and brown the meatballs on all sides. You may need to do this in batches. Once browned, transfer the meatballs to a plate.

Ragu Sauce:

In the same pan used for the meatballs, add a tablespoon of olive oil and sauté the chopped onion, garlic, carrot, and celery until softened, about 5-7 minutes.
Stir in the tomato purée and cook for another minute.
Add the red wine, stirring well, and let it simmer until reduced by half.
Stir in the passata or crushed tomatoes, oregano, basil, and season with salt and pepper.
Let the sauce simmer on low heat for 20-30 minutes, stirring occasionally.
Gently add the browned meatballs into the sauce and let them cook through for another 15-20 minutes, ensuring they are fully coated in the sauce.

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Rare Breed Pork – Mince – 500g

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Native Breed Beef Mince – 500g

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Here are some delicious sides and matches that will complement your Italian Meatballs with Ragu Sauce:

Sides

Spaghetti or Linguine: Classic and simple, this pasta allows the rich ragu sauce to coat every strand.
Garlic Bread: Crispy on the outside, soft on the inside, perfect for soaking up any leftover sauce.
Polenta: A creamy polenta is a wonderful alternative to pasta, providing a smooth, buttery base for the meatballs and sauce.
Roasted Vegetables: Try roasted courgettes, aubergines, or bell peppers with olive oil, garlic, and herbs for a Mediterranean touch.
Caesar Salad: Crisp romaine lettuce, Parmesan, and croutons dressed with a tangy Caesar dressing adds a nice fresh contrast.
Grilled Asparagus: Simply grilled with olive oil, salt, and a squeeze of lemon juice, asparagus adds a light, fresh flavour to balance the meal.

Matches with Ingredients

Parmesan: Top your meatballs with extra Parmesan just before serving, giving the dish a sharp, nutty kick.
Fresh Basil: A few leaves of torn fresh basil add brightness and a classic Italian touch.
Olives and Antipasti: A small platter of marinated olives, artichokes, and sun-dried tomatoes is a perfect appetiser to start the meal.
Caprese Salad: Fresh tomatoes, mozzarella, and basil with a drizzle of balsamic vinegar offer a light, refreshing balance to the rich ragu.

These sides and matches will help round out your meal, adding texture and contrasting flavours to balance the hearty meatballs and ragu sauce.

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Preparation Time: Around 20-25 minutes

Cooking Time: 45-50 minutes, including simmering the sauce and cooking the meatballs.

Hot Tips

For extra tenderness, mix the breadcrumbs with a bit of milk before adding to the meatball mixture.
Browning the meatballs in batches ensures they develop a nice crust without overcrowding the pan.
If you have time, letting the sauce simmer for even longer will deepen the flavours further.

Pairings

Wine Pairings

Chianti: This classic Tuscan red wine, with its bold fruit flavours and hint of acidity, cuts through the richness of the ragu and enhances the dish’s depth.
Sangiovese: Another excellent choice, Sangiovese’s fruity notes and earthy undertones complement the tomato-based sauce while balancing the richness of the meat.
Montepulciano d'Abruzzo: A medium-bodied red with dark fruit and herbal notes that pairs perfectly with the hearty meatballs and robust sauce.
Barbera: This red wine has a good balance of acidity and light tannins, making it a great choice for meat-based Italian dishes.

Non-Alcoholic Pairings

Sparkling Water with Lemon: A refreshing and light option, the citrus helps cleanse the palate between bites.
Italian Soda: Try a blood orange or lemon-flavoured Italian soda for a bright, fruity complement to the rich dish.
Iced Tea with Fresh Herbs: A light, unsweetened iced tea infused with mint or basil offers a refreshing, herbal contrast.

Beer Pairings

Amber Ale: A slightly malty amber ale with a touch of sweetness pairs well with the ragu’s tomato acidity and the savoury meatballs.
Italian Lager: A crisp, clean lager, such as Peroni, offers a light and refreshing contrast to the rich sauce.

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