A rich, slow-simmered meat sauce is the heart of this dish, built from ground beef and pork browned down with a classic soffritto of onion, carrot, and celery. Tomato paste gets cooked until brick-red for deep flavor, then a splash of red wine deglazes the pot before crushed and diced tomatoes turn everything into a thick, glossy ragù. Dried oregano, basil, and a pinch of red pepper flakes keep the sauce bright and layered, while a long, low simmer lets the fat render out into those signature little pools on top. Twirl the finished sauce right into hot pasta so every strand gets coated, then finish with torn fresh basil and a shower of Parmesan for a cozy, restaurant-style bowl. It's a comforting, from-scratch dinner that works great for a gluten free table — hearty, saucy, and full of long-cooked flavor in every bite.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →6 servings
Heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium heat until shimmering. Add the onion, carrot, and celery and cook, stirring occasionally, until softened and the onion is translucent, about 8 minutes.
Add the garlic and cook, stirring constantly, until fragrant, about 1 minute, watching closely so it does not brown.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
