Best 4 Homemade Ragu Sauce Recipes
Indulge in the hearty and comforting flavors of a classic Italian dish with our comprehensive guide to making homemade ragu sauce. This versatile sauce is a cornerstone of Italian cuisine, commonly used in pasta dishes like spaghetti and lasagna, as well as other culinary creations. Our collection of recipes offers a range of variations to suit different preferences and dietary needs, including a traditional beef ragu, a rich lamb ragu, a flavorful vegetarian ragu, and a quick and easy weeknight ragu. Whether you're a seasoned home cook or a beginner in the kitchen, our detailed instructions and helpful tips will guide you through the process of creating a delicious and authentic ragu sauce that will impress your family and friends.
Check out the recipes below so you can choose the best recipe for yourself!
RAGù
The ragù is perhaps, together with pesto sauce, one of the most popular condiments of the Italian cuisine all over the world. It's one of those Italian recipes passed from generation to generation in every family, which treasured jealousy the tricks of its own special version. Although known as "bolognese" - litterally from Bologna, in Emilia Romagna region - ragù is prepared throughout all Italy from the north to the south, with small differences that make it unique in each of its variations.
Provided by theitaliansauce
Time 3h20m
Number Of Ingredients 13
Steps:
- To prepare the ragu start to peel the carrot with peeler or a knife, so as to remove the outer layer; do the same with a rib of celery, also removing the top and the bottom part of the stem, including leaves that will not be used for this preparation. Remove the outer layer of the onion and then cut it all into small cubes of uniform size and shape, in a way to ensure a perfect cooking. In a large saucepan with thick bottom pour the extra virgin olive oil and let it heat up. Add the diced celery, carrot and onion and cook for 15 minutes until the onion are slightly transparent and begins turning a golden color. Add the bacon, stir and cook for a few minutes. Add the minced meat, mix well all the ingredients together and let it cook over high heat for a few minutes. Deglaze with white wine, stir well and cook until the liquid has almost completely evaporated and the bottom will be dry, in this way you'll make evaporate the alcohol while maintaining only the aroma of the wine.In the meantime mix the tomato paste with half a glass of hot meat broth, in order to melt it. When the wine has evaporated add the broth in which you have melted the tomato paste, and add the tomato sauce; stir well and cover the pot with a lid. Now turn down flame on the stove at the lowest setting and cook for an hour. After an hour add salt and pepper and a few ladles of hot broth into the sauce, it's important to use only hot broth -and not cold- to avoid the interruption of the cooking of the sauce; cover with the lid and cook for another 3 hours, stirring occasionally with a wooden spoon so that the ragù does not stick to the bottom. If you see that the ragù sauce dries too much during the cooking, add a ladle of hot broth when needed.
Nutrition Facts : ServingSize 4 people
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
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.
RICH RAGU
A rich, versatile meat sauce: serve it Bolognese-style with spaghetti or use it as a base for lasagne or moussaka
Provided by Good Food team
Categories Dinner, Main course, Pasta, Supper
Time 1h55m
Number Of Ingredients 13
Steps:
- Heat the oil in a large pan and add the onion, celery and carrot. Fry over a medium heat for 10 mins, stirring now and then, until softened and starting to colour.
- Stir in the mince and cook, breaking up any clumps of meat with a wooden spoon, until browned.
- Add the tomato purée, garlic and thyme, and cook for 1-2 mins more. Pour in the wine, if using, and increase the heat to boil off most of the alcohol. Reduce the heat, stir in the stock and season. Cover with a tight-fitting lid and leave to cook gently for 1 hr-1 hr 15 mins until the meat is tender and the sauce has thickened.
- Remove the lid and continue cooking for 15 mins. Meanwhile, cook the pasta following pack instructions. Reserve a mugful of the cooking water, then drain the spaghetti and add to the ragu with the Parmesan. Toss well and add a little pasta water to help the sauce coat the spaghetti. Serve with a side salad and extra cheese, if you like.
Nutrition Facts : Calories 705 calories, Fat 15 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 79 grams carbohydrates, Sugar 9 grams sugar, Fiber 7 grams fiber, Protein 54 grams protein, Sodium 0.9 milligram of sodium
Tips:
- Use a heavy-bottomed pot or Dutch oven to evenly distribute heat and prevent burning.
- Brown the meat in batches to avoid overcrowding the pan and ensure even cooking.
- Deglaze the pot with red wine or broth to loosen any browned bits and add flavor.
- Use a variety of vegetables to add texture and flavor to the sauce. Carrots, celery, and onions are classic choices, but you can also add mushrooms, zucchini, or bell peppers.
- Simmer the sauce for at least 2 hours, or longer if you have time, to allow the flavors to develop.
- Taste the sauce and adjust the seasoning before serving.
- Serve the sauce over pasta, polenta, or mashed potatoes.
Conclusion:
Homemade ragu sauce is a delicious and versatile dish that can be enjoyed in many different ways. Whether you are serving it over pasta, polenta, or mashed potatoes, this sauce is sure to be a hit. With a few simple ingredients and a little bit of time, you can easily make a delicious ragu sauce at home. So next time you are looking for a hearty and flavorful meal, give this recipe a try.
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