Ragu Spaghetti Sauce Recipe
Ragu Spaghetti Sauce Recipe
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Ragu Spaghetti Sauce Recipe
This homemade Ragu Spaghetti Sauce recipe is a hearty, savory Italian inspired sauce made with slow simmered ground beef, tomatoes, onions, garlic, and a blend of aromatic herbs. Rich and comforting, this sauce is perfect for pairing with your favorite pasta, making it an ideal meal for family dinners, meal prepping, or serving at your next gathering. Whether you’re using store bought spaghetti or fresh homemade pasta, this Ragu Spaghetti Sauce recipe will elevate any dish with its deep flavor and satisfying texture.
Description
Ragu Spaghetti Sauce recipe is a rich and flavorful Italian sauce that has become a staple in kitchens around the world. The key to making a perfect ragu sauce lies in the careful preparation and long simmering of the ingredients, allowing the flavors to meld together and create a savory, satisfying sauce.
This homemade Ragu Spaghetti Sauce recipe takes you step by step through the process of making the ultimate pasta sauce from scratch. The base of the sauce is made from a combination of ground beef and pork, though ground turkey or chicken can be used as leaner alternatives. The meat is slowly cooked with onions, garlic, and a mixture of tomatoes either crushed or whole, depending on your preference.
The magic of this sauce comes from the depth of flavor created by a combination of fresh herbs like basil, oregano, and thyme, alongside the acidity of tomatoes and a touch of sweetness from carrots and a splash of red wine. The long simmering time ensures that all the ingredients meld together beautifully, resulting in a sauce that is both rich and complex.
This homemade Ragu Spaghetti Sauce recipe isn’t just about taste it’s also about the experience. The rich aroma that fills your kitchen as the sauce simmers is nothing short of comforting. The sauce can be prepared in advance, stored in the fridge, and reheated for quick meals during the week, making it ideal for busy families or meal prepping enthusiasts.
Whether you’re making a quick weeknight dinner or preparing a special meal for guests, this Ragu Spaghetti Sauce recipe is sure to impress. The sauce pairs wonderfully with traditional spaghetti but is also versatile enough to complement other types of pasta like penne, rigatoni, or even lasagna.
Ingredients:
- 1 lb (450g) ground beef
- 1/2 lb (225g) ground pork (or ground turkey for a leaner option)
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 large carrot, grated or finely chopped
- 2 cans (14.5 oz each) crushed tomatoes
- 1/4 cup tomato paste
- 1/2 cup dry red wine (optional, but recommended for depth of flavor)
- 1/2 cup beef broth (or chicken broth for a lighter version)
- 2 teaspoons dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1 bay leaf
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 1 teaspoon sugar (optional, helps balance acidity)
- Fresh basil or parsley, for garnish (optional)
Instructions:
- Prepare the ingredients:
Begin by finely chopping the onion, mincing the garlic, and grating or chopping the carrot. This will ensure that the vegetables cook evenly and release their flavors into the sauce. - Brown the meat:
Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium high heat. Add the ground beef and pork (or your choice of meat), breaking it up with a spoon as it cooks. Brown the meat for about 5-7 minutes, or until it is no longer pink. Drain any excess fat. - Sauté the vegetables:
Add the chopped onions, garlic, and carrots to the pot. Sauté for about 5 minutes, stirring occasionally, until the onions are soft and translucent. - Deglaze with wine:
If using red wine, pour it into the pot and stir to scrape up any brown bits from the bottom of the pan. Let the wine cook for about 2-3 minutes, allowing the alcohol to evaporate and the flavors to concentrate. - Add the tomatoes and seasonings:
Stir in the crushed tomatoes, tomato paste, and beef broth. Add the dried basil, oregano, thyme, and bay leaf. If you like a slightly sweeter sauce, add the teaspoon of sugar. Season with salt and pepper to taste. - Simmer the sauce:
Bring the sauce to a boil, then reduce the heat to low and cover the pot. Let the sauce simmer for 1 to 1.5 hours, stirring occasionally. The longer you let it cook, the richer the flavor will become. - Taste and adjust:
After simmering, taste the sauce and adjust the seasonings if needed. Remove the bay leaf before serving. - Serve:
Serve your Ragu Spaghetti Sauce over freshly cooked spaghetti or any pasta of your choice. Garnish with fresh basil or parsley if desired.
Notes:
- Storage: This sauce can be made in advance and stored in the refrigerator for up to 4-5 days. It also freezes well for up to 3 months. Just let it cool completely before transferring to an airtight container for freezing.
- Vegetarian Version: For a vegetarian option, you can substitute the meat with a mixture of lentils and mushrooms, creating a similar texture and rich flavor.
- Make it spicy: If you like a bit of heat, add a pinch of red pepper flakes to the sauce while it simmers.
- Wine options: If you prefer not to use wine, you can skip it or replace it with additional broth for a non alcoholic version.
Ragu Spaghetti Sauce Recipe
Ingredients
- 1 lb 450g ground beef
- 1/2 lb 225g ground pork (or ground turkey for a leaner option)
- 1 medium onion finely chopped
- 3 cloves garlic minced
- 1 large carrot grated or finely chopped
- 2 cans 14.5 oz each crushed tomatoes
- 1/4 cup tomato paste
- 1/2 cup dry red wine optional, but recommended for depth of flavor
- 1/2 cup beef broth or chicken broth for a lighter version
- 2 teaspoons dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1 bay leaf
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 teaspoon sugar optional, helps balance acidity
- Fresh basil or parsley for garnish (optional)
Instructions
- Begin by finely chopping the onion, mincing the garlic, and grating or chopping the carrot. This will ensure that the vegetables cook evenly and release their flavors into the sauce.
- Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium high heat. Add the ground beef and pork (or your choice of meat), breaking it up with a spoon as it cooks. Brown the meat for about 5-7 minutes, or until it is no longer pink. Drain any excess fat.
- Add the chopped onions, garlic, and carrots to the pot. Sauté for about 5 minutes, stirring occasionally, until the onions are soft and translucent.
- If using red wine, pour it into the pot and stir to scrape up any brown bits from the bottom of the pan. Let the wine cook for about 2-3 minutes, allowing the alcohol to evaporate and the flavors to concentrate.
- Stir in the crushed tomatoes, tomato paste, and beef broth. Add the dried basil, oregano, thyme, and bay leaf. If you like a slightly sweeter sauce, add the teaspoon of sugar. Season with salt and pepper to taste.
- Bring the sauce to a boil, then reduce the heat to low and cover the pot. Let the sauce simmer for 1 to 1.5 hours, stirring occasionally. The longer you let it cook, the richer the flavor will become.
- After simmering, taste the sauce and adjust the seasonings if needed. Remove the bay leaf before serving.
- Serve your Ragu Spaghetti Sauce over freshly cooked spaghetti or any pasta of your choice. Garnish with fresh basil or parsley if desired.
Notes
- Storage: This sauce can be made in advance and stored in the refrigerator for up to 4-5 days. It also freezes well for up to 3 months. Just let it cool completely before transferring to an airtight container for freezing.
- Vegetarian Version: For a vegetarian option, you can substitute the meat with a mixture of lentils and mushrooms, creating a similar texture and rich flavor.
- Make it spicy: If you like a bit of heat, add a pinch of red pepper flakes to the sauce while it simmers.
- Wine options: If you prefer not to use wine, you can skip it or replace it with additional broth for a non alcoholic version.
