Classic Italian Ragu Sauce Recipe
If you’re looking for a rich, hearty sauce to elevate your pasta dishes, this classic Italian ragu is the answer. It’s not just a sauce; it’s an experience that brings warmth to every meal. With layers of flavor from slow-cooked meats and aromatic vegetables, this ragu is perfect for family gatherings or a cozy night in.
This ragu is known for its deep, savory taste, combining ground meat, tomatoes, and a medley of herbs and spices that simmer together until they meld into a sumptuous sauce. Whether served over tagliatelle or polenta, it’s a comforting dish that will transport you straight to Italy.
Making this ragu from scratch may seem daunting, but I promise it’s worth the effort. The aroma that fills your kitchen while it cooks is simply unbeatable, and the final result will impress anyone who takes a bite.
Ingredients That Make the Difference
Creating a traditional Italian ragu sauce begins with choosing high-quality ingredients. The foundation of this rich flavor comes from ground meats, typically a mix of beef and pork.
Complementing the meats are fresh vegetables like onions, carrots, and celery, which add depth to the sauce. Garlic enhances the flavor profile, while crushed tomatoes and tomato paste contribute to its vibrant color and body.
A splash of red wine brings an additional layer of richness, and herbs like oregano and bay leaves provide aromatic notes. Each component plays a vital role in crafting a well-balanced sauce that truly celebrates Italian cooking.
The Cooking Process: A Labor of Love
The process of making ragu involves a series of steps that build complexity and flavor. Starting with sautéing the chopped vegetables in olive oil brings out their natural sweetness. This step lays the groundwork for the sauce.
Once the vegetables soften, introducing the minced garlic adds an aromatic punch. Browning the ground meats follows, allowing them to develop a savory crust that intensifies the overall flavor.
Deglazing the pan with red wine is an essential moment. This not only lifts the fond from the bottom but also infuses the sauce with richness as the wine reduces. The addition of tomatoes and seasonings marks the transition to a simmer, where patience pays off.
Simmering to Perfection
After combining all ingredients, allowing the sauce to simmer is key. Low heat ensures that flavors meld together beautifully over time. This is when the magic happens; the sauce thickens and develops a robust character.
Stirring occasionally during this cooking phase helps to prevent sticking and ensures even cooking. As aromas fill the kitchen, anticipation builds for the final result. Removing the bay leaf before serving is a small but necessary step to keep the sauce pleasant.
Serving Suggestions
Ragu sauce is versatile and pairs wonderfully with various types of pasta. Tagliatelle, pappardelle, or even polenta are excellent choices to soak up the rich sauce.
Garnishing with fresh basil adds a vibrant touch, while a sprinkle of parmesan cheese elevates the dish further. Serving alongside a crusty loaf of bread makes for a complete meal, perfect for gatherings or cozy dinners at home.
Storing and Reheating
Leftover ragu can be stored in the refrigerator for a few days, making it a convenient option for meal prep. To reheat, gently warm it on the stove, adding a splash of water or broth if needed to restore its consistency.
It also freezes well, allowing you to prepare it in advance. When ready to use, thaw overnight in the refrigerator before reheating. This makes ragu a perfect go-to sauce for busy weeknights.
Enhancing Your Ragu Experience
Experimenting with additional ingredients can personalize your ragu. Consider adding mushrooms for an earthy flavor or bell peppers for sweetness.
For those who enjoy a bit of heat, a pinch of red pepper flakes can add an exciting kick. Each adjustment creates a unique twist on this classic dish, keeping the experience fresh and inviting.
Authentic Italian Ragu Sauce
This traditional ragu sauce is a flavorful blend of ground beef and pork, infused with garlic, onion, and tomatoes, simmered until thick and rich. It’s the ideal topping for pasta, providing a hearty and satisfying meal that is sure to please.
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 carrot, finely chopped
- 1 celery stalk, finely chopped
- 1/2 pound ground beef
- 1/2 pound ground pork
- 1 can (14 oz) crushed tomatoes
- 1 tablespoon tomato paste
- 1/2 cup red wine
- 1 teaspoon dried oregano
- 1 bay leaf
- Salt and pepper to taste
- Fresh basil for garnish (optional)
Instructions
- Heat the olive oil in a large pot over medium heat. Add the chopped onion, carrot, and celery, and sauté until softened, about 5-7 minutes.
- Stir in the minced garlic and cook for an additional minute, until fragrant.
- Add the ground beef and pork to the pot, breaking it up with a spoon. Cook until browned, about 8-10 minutes.
- Pour in the red wine and allow it to reduce for a few minutes, scraping up any browned bits from the bottom of the pot.
- Stir in the crushed tomatoes, tomato paste, oregano, bay leaf, and season with salt and pepper.
- Bring the mixture to a simmer, then reduce the heat to low. Cover and let it cook for at least 1 hour, stirring occasionally.
- Remove the bay leaf before serving. Serve the ragu sauce over your favorite pasta, garnished with fresh basil if desired.
Cook and Prep Times
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Servings: 4 servings
- Calories: 320kcal
- Fat: 18g
- Protein: 20g
- Carbohydrates: 12g
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