Hearty Homemade Ragu Sauce Recipe

Introduction

This rich and hearty ragu sauce is a classic Italian meat sauce that brings deep, savory flavors to your favorite pasta dishes. Slow-simmered with ground beef, pork, tomatoes, and fragrant herbs, it makes a perfect base for lasagna or a comforting bowl of spaghetti.

Ingredients

• 6 tbsp olive oil (divided)
• 2 large carrots (peeled & diced)
• 2 stalks celery (diced)
• 1 medium onion (diced)
• Salt & cracked black pepper (to taste)
• Crushed red pepper flakes (to taste)
• 6 garlic cloves (chopped)
• 6 oz tomato paste
• 1.5 lbs ground beef
• 1 lb ground pork
• 1 cup cabernet (or a red wine you enjoy)
• 28 oz can whole peeled tomatoes
• 1 cup water (divided, more as needed)
• 24 oz jar passata
• Pinch of sugar
• 2 bay leaves
• 1 hunk (about 2 oz) Pecorino Romano cheese or rind
• 15 fresh basil leaves (ripped, added at the very end)
• Grated Pecorino Romano for garnish

Instructions

1. Step 1: Heat 4 tablespoons of olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the diced carrots, celery, onion, salt, black pepper, and crushed red pepper flakes. Sauté for about 15 minutes, stirring occasionally, until the vegetables soften and turn lightly golden. Add the chopped garlic and cook for a few more minutes.
2. Step 2: Stir in the tomato paste and cook for 3 to 5 minutes to deepen the flavor. Add the ground beef and ground pork, breaking up the meat as it cooks. Drizzle in the remaining olive oil if needed. Season again with salt and pepper, and cook until the meat is browned and crumbly.
3. Step 3: Pour in the wine, scraping up any browned bits from the bottom of the pot. Let the wine reduce for about 5 minutes.
4. Step 4: Add the whole peeled tomatoes, crushing them with a spoon or masher as you add them. Pour in half a cup of water to rinse out the can and add that as well.
5. Step 5: Stir in the passata, the remaining half cup of water, a pinch of sugar, the bay leaves, and the hunk of Pecorino Romano cheese or rind. Bring the sauce to a boil, then reduce to a slow, gentle simmer. Cover the pot partially with the lid slightly ajar.
6. Step 6: Let the sauce simmer for at least 1 hour, stirring occasionally to prevent sticking. If the sauce becomes too thick, add a splash of water to keep it saucy but not pasty. For best flavor, simmering for a few hours is ideal.
7. Step 7: About 5 minutes before serving, remove the bay leaves and stir in the fresh basil leaves. This adds a bright, fresh finish to the sauce.
8. Step 8: Serve the ragu sauce over your favorite pasta, or use it as a base for dishes like lasagna, baked ziti, or stuffed shells. Garnish with grated Pecorino Romano cheese.

Tips & Variations

• For a richer flavor, choose a full-bodied red wine like cabernet or merlot that you enjoy drinking.
• If you prefer a smoother sauce, gently blend the sauce with an immersion blender before adding the basil.
• Substitute ground veal or turkey for a leaner version, adjusting seasoning as needed.
• Use fresh peeled tomatoes in season for an even fresher taste.
• Add a splash of cream at the end for a creamy ragu variation.

Storage

Store leftover ragu sauce in an airtight container in the refrigerator for up to 4 days. To freeze, transfer to a freezer-safe container and freeze for up to 3 months. Reheat gently on the stove over low heat, adding a splash of water if the sauce has thickened too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this ragu sauce without wine?

Yes, you can substitute the wine with additional water or beef broth. While wine adds depth, the sauce will still be flavorful without it.

How long can I simmer the sauce?

The sauce can simmer anywhere from 1 to 4 hours. Longer simmering melds the flavors and tenderizes the meat, making the sauce more rich and complex.