NONNI'S HOMEMADE RAGU SAUCE
Easy homemade Ragu Sauce - meaty and full of flavour just like Nonna makes!
Provided by Alisa Infanti | The Delicious Spoon
Time 3h20m
Number Of Ingredients 9
Steps:
- Add strained crushed tomatoes to a heavy bottomed stock pot
- In a pan cook ground beef thoroughly breaking up into small pieces. When done drain the fat and add to stock pot
- Add olive oil to the same pan and heat on medium. Add the onions and garlic and sautee until the onions become translucent. Add to stock pot.
- Add parsley, basil, oregano and sugar to stock pot. Stir well. Cover slightly and simmer on low for 2-3 hours or until sauce reduces to the consistency you prefer.
- Serve or store in fridge when completely cooked in sealed containers until a later date. Freeze for up to 3 months.
Nutrition Facts : ServingSize 1 serving, Calories 290 kcal, Carbohydrate 30.7 g, Protein 23.3 g, Fat 10.6 g, SaturatedFat 3.6 g, TransFat 0.3 g, Cholesterol 50 mg, Sodium 180 mg, Fiber 6.7 g, Sugar 20.2 g, UnsaturatedFat 5.2 g
HOMEMADE RAGU SAUCE
"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
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.
NORTH ITALIAN MEAT SAUCE (RAGU BOLOGNESE)
This recipe comes from Bologna, Italy. One unusual characteristic of this sauce is that there is no garlic in it--but there is a hint of ground nutmeg. Serve over hot cooked pasta.
Provided by MARBALET
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Meat Sauce
Time 1h30m
Yield 28
Number Of Ingredients 16
Steps:
- In a large skillet, melt 2 tablespoons butter over medium heat. Add pancetta, onion, carrot, and celery and cook, stirring often, for 10 minutes or until lightly browned. Transfer to a heavy large saucepan.
- In same skillet, heat olive oil. Cook ground beef and pork over medium heat, stirring to break up any lumps, until browned. Pour in the wine, increase the heat and boil briskly, stirring constantly, until almost all of the liquid has evaporated. Transfer ground meat mixture to the saucepan with the pancetta and vegetables. Set skillet aside.
- Stir the beef stock and tomato paste into the saucepan. Bring sauce to a boil over high heat, then reduce the heat and simmer, partially covered, for 45 minutes, stirring occasionally.
- Meanwhile, melt remaining 2 tablespoons of butter over medium-high heat in the original skillet. Add chicken livers and saute for 3 to 4 minutes, or until firm and lightly browned. Remove livers from skillet and dice. Set aside and add to sauce 10 minutes before it is done. A few minutes before serving, stir in the cream and let it heat through. Season sauce with nutmeg, salt, and pepper to taste.
Nutrition Facts : Calories 135.3 calories, Carbohydrate 1.9 g, Cholesterol 58.5 mg, Fat 11.5 g, Fiber 0.4 g, Protein 5.3 g, SaturatedFat 5.2 g, Sodium 167.4 mg, Sugar 0.9 g
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