Ragu Meat Sauce Recipe
User Reviews
5
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Prep Time
10 mins
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Cook Time
50 mins
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Total Time
1 hr
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Servings
6 -8
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Calories
468 kcal
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Course
Main Course, Condiments
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Cuisine
Italian
Ragu Meat Sauce Recipe
Description
This recipe begins by sautéing diced onion, celery, and carrot until soft to build aromatic depth. Ground beef and veal are added and browned thoroughly, breaking up the meat to ensure even cooking and texture. Canned whole peeled tomatoes are crushed into the pot and simmered gently for 40 minutes to meld flavors and thicken the sauce.
The slow cooking allows the tomato and meat to develop a rich, balanced sauce with a combination of tender meat bits and softened vegetables. The sauce coats pasta evenly once combined, making for a comforting and filling plate.
Traditionally, this meat sauce is served hot over cooked tagliatelle but is adaptable to many pasta types. Topping with fresh Parmesan cheese and parsley adds savory and herbal notes.
This sauce can be made ahead and stored refrigerated for up to three days or frozen for months. Adjust the thickness by adding tomato paste if a thicker consistency is desired.
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 medium onion finely chopped (about 1 cup)
- 1-2 talks 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 veal you can use ground turkey, chicken, pork, or all beef, ground
- 28 ounces whole peeled tomatoes or crushed tomatoes, canned
- salt Kosher salt and freshly ground
- black pepper Kosher salt and freshly ground
- 1 pound tagliatelle fettuccine, or any variety of pasta will do
- Parmesan Cheese for serving, finely grated
- 1 tablespoons parsley finely chopped (for serving)
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
- The sauce can be made up to three days in advance and reheated for convenience.
- Freeze the sauce in airtight containers for up to three months for longer storage.
- Add tomato paste if you prefer a thicker and richer sauce consistency.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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