Ragu Meat Sauce Recipe

Name: Ragu Meat Sauce Recipe
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Yield: 6 -8
Ingredients: 2 tablespoons extra-virgin olive oil; 1 medium onion; 1-2 stalks celery; 1 medium carrot; 6 ounces ground beef; 6 ounces ground veal; 28 ounces can whole peeled tomatoes; Kosher salt and freshly ground black pepper; 1 pound tagliatelle; finely grated parmesan; 1 tablespoons parsley

User Reviews

5.0

81 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
1 hr
Servings
6 -8
Calories
468 kcal
Course
Main Course, Condiments
Cuisine
Italian

Ragu Meat Sauce Recipe

Kristin Morrison

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A cozy meal the entire family will enjoy! This classic meat ragu is your new GO TO RECIPE. A certain magic happens as the beef and aromatic vegetables slowly cook down tomato sauce in this classic ragu recipe. Simple and nutritious ingredients yield to the most delicious meal.

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Ingredients

Servings

2 tablespoons extra-virgin olive oil
1 medium onion finely chopped (about 1 cup)
1-2 stalks celery finely chopped (about 1 cup)
1 medium carrot peeled, finely chopped, or grated (about 3/4 cup)
6 ounces ground beef 85% lean
6 ounces ground veal you can use ground turkey, chicken, pork, or all beef
28 ounces can whole peeled tomatoes or crushed tomatoes
Kosher salt and freshly ground black pepper
1 pound tagliatelle fettuccine, or any variety of pasta will do
finely grated parmesan for serving
1 tablespoons parsley finely chopped (for serving)

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Instructions

Heat olive oil in a large heavy-bottomed pot over medium-high heat. Add onions, celery, and carrots. Sauté until soft, 10-12 minutes (longer if you want).
Add beef and veal (ground meat of choice)- sauté, breaking up with the back of a spoon, until browned, about 15 minutes.
Add tomatoes; boil for 2 minutes, stirring often and scraping up browned bits. If using whole tomatoes use the back of a wooden spoon, or a spatula, to crush them into small pieces.
Reduce heat to low heat and gently simmer, stirring occasionally, until flavors meld, 40 minutes. Season with salt and pepper.
Boil pasta according to directions. When pasta is done cooking place it in a large serving dish and toss the ragu sauce until it coats the pasta completely.
Top with plenty of freshly grated Parmigiano cheese and sprinkle with parsley, if desired. Enjoy hot!

Notes

Make up to 3 days in advance and reheat.
Freezes for 3 months in an airtight container.
Tip: if you desire your Italian meat sauce a little thicker you can always use tomato paste to thicken it a bit and add a rich flavor.

Nutrition Information

Show Details

Calories 468kcal (23%) Carbohydrates 62g (21%) Protein 23g (46%) Fat 14g (22%) Saturated Fat 4g (20%) Polyunsaturated Fat 2g Monounsaturated Fat 7g Trans Fat 0.3g Cholesterol 106mg (35%) Sodium 261mg (11%) Potassium 686mg (20%) Fiber 5g (20%) Sugar 6g (12%) Vitamin A 1987IU (40%) Vitamin C 15mg (17%) Calcium 87mg (9%) Iron 4mg (22%)

Nutrition Facts

Serving: 6-8

Amount Per Serving

Calories 468 kcal

% Daily Value*

Calories	468kcal	23%
Carbohydrates	62g	21%
Protein	23g	46%
Fat	14g	22%
Saturated Fat	4g	20%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	7g	35%
Trans Fat	0.3g	15%
Cholesterol	106mg	35%
Sodium	261mg	11%
Potassium	686mg	15%
Fiber	5g	20%
Sugar	6g	12%
Vitamin A	1987IU	40%
Vitamin C	15mg	17%
Calcium	87mg	9%
Iron	4mg	22%