Best 4 Homemade Ragu Sauce Recipes
Creating a homemade ragu sauce is an art form that requires careful selection of ingredients and a slow and steady cooking process. This hearty and flavorful sauce is the perfect accompaniment to pasta, polenta, or even a simple grilled steak. With a few simple tips and techniques, you can easily master the art of making a delicious and authentic ragu sauce that will impress your family and friends.
Here are our top 4 tried and tested recipes!
HOMEMADE RAGU SAUCE
"My family loves homemade spaghetti sauce and this one is a big hit. I always make sure to serve this ragu sauce recipe with plenty of garlic bread." -Kate Gaul, Dubuque, IA
Provided by Taste of Home
Categories Dinner
Time 2h25m
Yield 10 servings (7-1/2 cups).
Number Of Ingredients 22
Steps:
- In a Dutch oven, cook the beef, pork, bacon, onions, celery and carrots over medium heat until meat is no longer pink; drain. Add garlic; cook 2 minutes longer. Add wine; cook until liquid is reduced by half, 4-5 minutes., Stir in the tomatoes, tomato sauce, tomato paste, bay leaves, sugar and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, until thickened, stirring occasionally, 1-1/2 to 2 hours. , Discard bay leaves. Add the cream, butter and parsley; cook 2 minutes longer. Stir in cheese. Serve with pasta.
Nutrition Facts : Calories 309 calories, Fat 18g fat (9g saturated fat), Cholesterol 73mg cholesterol, Sodium 746mg sodium, Carbohydrate 15g carbohydrate (5g sugars, Fiber 3g fiber), Protein 18g protein.
NONNI'S HOMEMADE RAGU SAUCE
Easy homemade Ragu Sauce - meaty and full of flavour just like Nonna makes!
Provided by Alisa Infanti | The Delicious Spoon
Time 3h20m
Number Of Ingredients 9
Steps:
- Add strained crushed tomatoes to a heavy bottomed stock pot
- In a pan cook ground beef thoroughly breaking up into small pieces. When done drain the fat and add to stock pot
- Add olive oil to the same pan and heat on medium. Add the onions and garlic and sautee until the onions become translucent. Add to stock pot.
- Add parsley, basil, oregano and sugar to stock pot. Stir well. Cover slightly and simmer on low for 2-3 hours or until sauce reduces to the consistency you prefer.
- Serve or store in fridge when completely cooked in sealed containers until a later date. Freeze for up to 3 months.
Nutrition Facts : ServingSize 1 serving, Calories 290 kcal, Carbohydrate 30.7 g, Protein 23.3 g, Fat 10.6 g, SaturatedFat 3.6 g, TransFat 0.3 g, Cholesterol 50 mg, Sodium 180 mg, Fiber 6.7 g, Sugar 20.2 g, UnsaturatedFat 5.2 g
BASIC RAGU SAUCE
this meat sauce can be served with spaghetti or transformed into a chilli, shepherd's pie or moroccan aubergine bake
Provided by vstothard
Time 1h35m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Heat oil in a large pan with a tight fitting lid. Add the onion, celery, carrot and fry for 5 mins until softened and lightly coloured.
- Tip in the beef, breaking it up with a wooden spoon, then fry over a high heat, until there are no traces of pink left and the grains of meat are separated. This will take about 10 mins.
- Reduce the heat a little, pour in the milk and simmer for a few mins until the milk has been absorbed.
- stir in the tomatoes, wine and tomatoe puree with some salt and pepper. reduce the heat to a simmer, cover and cook gently for 1 hour
RAGU BOLOGNESE
This is the real deal, an authentic recipe for a meat sauce.
Provided by Mike Oxsolong
Categories Meat and Poultry Recipes Pork Ground Pork Recipes
Time 3h10m
Yield 6
Number Of Ingredients 12
Steps:
- Heat olive oil and butter in a large saucepan over medium heat. Saute onion, celery and carrots until soft. Add veal, pork, beef and pancetta, and cook until evenly brown, 15 to 20 minutes. Pour in milk, and cook until liquid has evaporated, about 15 minutes. Stir in tomato sauce and beef broth. Cover, and simmer 2 1/2 hours.
Nutrition Facts : Calories 750.5 calories, Carbohydrate 8.8 g, Cholesterol 182.4 mg, Fat 63 g, Fiber 1.9 g, Protein 36.6 g, SaturatedFat 23.5 g, Sodium 990.6 mg, Sugar 5.8 g
Tips:
- Use fresh, ripe tomatoes for the best flavor. If fresh tomatoes are not available, use canned whole tomatoes or diced tomatoes. Avoid tomato sauce or tomato paste, as they can be too acidic.
- Brown the meat well before adding the other ingredients. This will help to develop flavor and prevent the meat from becoming tough.
- Add a splash of red wine to the sauce for extra flavor. If you don't have red wine, you can use beef broth or water.
- Simmer the sauce for at least 1 hour, or longer if you have time. This will allow the flavors to meld and develop.
- Season the sauce to taste with salt, pepper, and other herbs and spices. You can also add a pinch of sugar to balance the acidity of the tomatoes.
- Serve the sauce over pasta, rice, or polenta. You can also use it as a topping for pizza or lasagna.
Conclusion:
Homemade ragu sauce is a delicious and versatile sauce that can be used in a variety of dishes. It's easy to make and can be tailored to your own taste preferences. With a little planning and effort, you can make a ragu sauce that will impress your family and friends.
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