Hearty Pasta Sauce Ragu Style Recipes

HOMEMADE RAGU SAUCE

Homemade Ragu Sauce image

"My family loves homemade spaghetti sauce and this one is a big hit. I always make sure to serve this ragu sauce recipe with plenty of garlic bread." -Kate Gaul, Dubuque, IA

Provided by Taste of Home

Categories Dinner

Time 2h25m

Yield 10 servings (7-1/2 cups).

Number Of Ingredients 22

Ingredients

1 pound ground beef
1/2 pound ground pork
1/4 pound bacon strips, diced
2 medium onions, chopped
2 celery ribs, chopped
2 small carrots, chopped
4 garlic cloves, minced
1 cup dry red wine or beef broth
1 can (28 ounces) crushed tomatoes
1 can (15 ounces) tomato sauce
2 tablespoons tomato paste
2 bay leaves
2 teaspoons sugar
1 teaspoon salt
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon each ground cumin, nutmeg and pepper
1/2 cup heavy whipping cream
2 tablespoons butter
2 tablespoons minced fresh parsley
1/2 cup grated Parmesan cheese
Hot cooked pasta

Steps:

In a Dutch oven, cook the beef, pork, bacon, onions, celery and carrots over medium heat until meat is no longer pink; drain. Add garlic; cook 2 minutes longer. Add wine; cook until liquid is reduced by half, 4-5 minutes., Stir in the tomatoes, tomato sauce, tomato paste, bay leaves, sugar and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, until thickened, stirring occasionally, 1-1/2 to 2 hours. , Discard bay leaves. Add the cream, butter and parsley; cook 2 minutes longer. Stir in cheese. Serve with pasta.

Nutrition Facts : Calories 309 calories, Fat 18g fat (9g saturated fat), Cholesterol 73mg cholesterol, Sodium 746mg sodium, Carbohydrate 15g carbohydrate (5g sugars, Fiber 3g fiber), Protein 18g protein.

HEARTY RAGU BOLOGNESE

Hearty Ragu Bolognese image

My robust ragu combines ground beef, sausage and chicken. Serve it over any type of pasta or baked or fried polenta. It's even good on its own with a slice of hot, buttered garlic bread. -Caroline Brody, Forest Hills, New York

Provided by Taste of Home

Categories Dinner

Time 4h5m

Yield 2-1/2 quarts.

Number Of Ingredients 17

Ingredients

2 medium onions, coarsely chopped
2 celery ribs, coarsely chopped
1 medium carrot, coarsely chopped
4 garlic cloves, peeled
2 tablespoons olive oil
1 tablespoon butter
1/4 teaspoon ground nutmeg
1 pound ground beef
3/4 teaspoon salt
1/2 teaspoon pepper
1-1/2 pounds bulk Italian sausage
1 cup dry white wine
1 can (14-1/2 ounces) beef broth
1/2 pound boneless skinless chicken breasts
2 cups heavy whipping cream
3 cans (6 ounces each) tomato paste
Hot cooked pasta

Steps:

Place onions, celery, carrot and garlic in a food processor; pulse until finely chopped. In a Dutch oven, heat oil and butter over medium heat. Add vegetable mixture and nutmeg; cook and stir 6-8 minutes or until vegetables are softened., Add beef; cook 6-8 minutes longer or until beef is no longer pink, breaking up beef into crumbles. Stir in salt and pepper. Remove with a slotted spoon; discard drippings from pan., In same pan, cook sausage over medium heat 6-8 minutes or until no longer pink, breaking into crumbles; drain. Return beef mixture to pan. Stir in wine. Bring to a boil; cook and stir until wine is evaporated. Add broth and chicken breasts; return to a boil. Reduce heat; simmer, covered, 12-15 minutes or until a thermometer inserted in chicken reads 165°. Remove chicken; cool slightly. Finely chop chicken., Add cream and tomato paste; bring to a boil, stirring occasionally. Return chicken to pot; reduce heat and simmer, covered, 3-4 hours or until flavors are blended, stirring occasionally. Serve with pasta.

Nutrition Facts : Calories 461 calories, Fat 35g fat (16g saturated fat), Cholesterol 112mg cholesterol, Sodium 712mg sodium, Carbohydrate 13g carbohydrate (6g sugars, Fiber 2g fiber), Protein 21g protein.

PASTA WITH HEARTY BEEF RAGU

Pasta With Hearty Beef Ragu image

Make and share this Pasta With Hearty Beef Ragu recipe from Food.com.

Provided by ratherbeswimmin

Categories Meat

Time 2h

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

6 tablespoons olive oil
1 small yellow onion, finely chopped
3 garlic cloves, mince
1 carrot, finely chopped
1 stalk celery, finely chopped
1 teaspoon minced fresh rosemary
3/4 lb ground beef
1/2 cup dry red wine
3 tablespoons tomato paste
2 1/2 cups canned plum tomatoes, chopped, with juice
salt
fresh ground pepper
1 lb penne or 1 lb rigatoni pasta

Steps:

In a large deep frying pan or Dutch oven over med-low heat, warm the oil.
Add the onion, garlic, carrot, celery, and rosemary and cook, stirring frequently, until the vegetables are softened, about 8 minutes.
Add 1-2 tablespoons water if necessary to keep the vegetables from browning.
Add the beef and cook, breaking it up with a wooden spoon, until it is browned, about 10 minutes.
Add the wine and tomato paste.
Cook, stirring occasionally, until the wine evaporates slightly, 3-4 minutes.
Add the tomatoes, 1 teaspoon salt, and ½ teaspoon pepper.
Reduce the heat to low, cover partially, and cook, stirring occasionally, until the ragu is thick and aromatic, about 1 hour.
Just before the sauce is done, bring a large pot of water to a boil.
Add 2 tablespoons salt and the pasta to the boiling water.
Cook, stirring occasionally to prevent sticking, until al dente, according to the package directions.
Drain and add to the sauce, stirring to combine.
Warm briefly over low heat to blend the flavors.
Season to taste with salt and pepper and serve.

Nutrition Facts : Calories 840.6, Fat 35.7, SaturatedFat 8.2, Cholesterol 57.8, Sodium 181.5, Carbohydrate 101.5, Fiber 15.3, Sugar 6.3, Protein 26.4

HEARTY PASTA SAUCE--RAGU STYLE

Hearty Pasta Sauce--Ragu Style image

What a difference adding meat and red wine makes to everyday pasta sauce! Leftover roast beef and Holland House Red Cooking Wine work wonders to boost flavor. Add both to your favorite jarred pasta sauce or make our hearty pasta sauce -- a Bolognese-style ragu that is traditionally served with wide noodles.

Provided by Holland House

Categories Holland House®

Time 45m

Yield 6

Number Of Ingredients 14

Ingredients

6 ounces leftover cooked roast beef (chuck, cross rib, or top round)
2 tablespoons olive oil
2 each garlic cloves, chopped, or more if desired
1 teaspoon dried basil
½ teaspoon dried oregano
½ teaspoon dried rosemary, crushed
2 (6 ounce) cans tomato paste
2 (15 ounce) cans unseasoned tomato sauce
1 cup Holland House® Red Cooking Wine
2 teaspoons brown sugar
½ teaspoon ground cinnamon or nutmeg
½ cup half-and-half
1 (12 ounce) package Hot, cooked wide noodles such as tagliatelle or pappardelle
1 tablespoon Grated Parmesan or Romano cheese

Steps:

Coarsely chop, or shred by hand, enough cooked roast beef to make 1-1/2 cups. If meat is cold, cut into chunks and warm slightly in microwave to make hand-shredding easier.
Heat olive oil in a 4-quart pot and gently cook garlic, basil, oregano and rosemary about 3 minutes. Stir in the 1-1/2 cups beef and tomato paste. Add tomato sauce, red cooking wine, brown sugar and cinnamon or nutmeg, stirring until smooth. Bring to a boil. Reduce heat to low, cover and simmer 30-40 minutes.
Remove from heat; stir in half & half. Serve over pasta, sprinkled with cheese if desired.

Nutrition Facts : Calories 306.4 calories, Carbohydrate 38.6 g, Cholesterol 21 mg, Fat 11.1 g, Fiber 5.5 g, Protein 11.3 g, SaturatedFat 3.6 g, Sodium 1465 mg, Sugar 14 g

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