Whybuyragupastasauce Recipes
RAGU BOLOGNESE
This is the real deal, an authentic recipe for a meat sauce.
Provided by Mike Oxsolong
Categories Meat and Poultry Recipes Pork Ground Pork Recipes
Time 3h10m
Yield 6
Number Of Ingredients 12
Steps:
- Heat olive oil and butter in a large saucepan over medium heat. Saute onion, celery and carrots until soft. Add veal, pork, beef and pancetta, and cook until evenly brown, 15 to 20 minutes. Pour in milk, and cook until liquid has evaporated, about 15 minutes. Stir in tomato sauce and beef broth. Cover, and simmer 2 1/2 hours.
Nutrition Facts : Calories 750.5 calories, Carbohydrate 8.8 g, Cholesterol 182.4 mg, Fat 63 g, Fiber 1.9 g, Protein 36.6 g, SaturatedFat 23.5 g, Sodium 990.6 mg, Sugar 5.8 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.
WHY BUY RAGU PASTA SAUCE
This is the easiest, quickest spaghetti sauce you could ever want. Great for those nights when you just want something fast, but homemade. I never buy bottled spaghetti sauce anymore since I found this gem on Martha Stewart Living titled Spaghetti 101. It is definitely cheaper and tastier than any bottled sauce you could buy. Now, for me, this will never take the place of my Sunday Dinner Gravy, but it is great for what it is intended.
Provided by Irish Rose
Categories < 30 Mins
Time 20m
Yield 2-3 serving(s)
Number Of Ingredients 9
Steps:
- Pulse tomatoes a couple of times in food processor or you can buy crushed tomatoes.
- Place a 12-inch saute pan over medium heat and add oil. Add garlic to pan and stir occasionally or until garlic is lightly golden. Add red pepper flakes,basil and salt Cook 1 minute more or until garlic is medium golden.
- Increase heat to medium high and add the tomatoes, sugar and wine if you choose to use it. Stir occasionally until tomatoes start to thicken, about 5 to 8 minutes.
- Cook pasta until al dente or about 10 minutes. Drain pasta in colander, reserving about 1/2 cup pasta water in case sauce gets too dry. Add cooked pasta to saute pan and toss with sauce until sauce begins to coat pasta which is about 2-3 minutes. Serve and sprinkle with freshly grated Parmigiano-Reggiano cheese.
Nutrition Facts : Calories 745.2, Fat 29.6, SaturatedFat 4.2, Sodium 317.9, Carbohydrate 103.4, Fiber 8.7, Sugar 13.1, Protein 18.8
RAGù BOLOGNESE
Steps:
- Heat the butter and oil together in a heavy large pot over medium heat. Add the onions, celery, and carrots and cook, stirring often with a wooden spoon, until the vegetables have softened and the onions are translucent, 5-10 minutes. Stir in the prosciutto. Add the ground chuck and pork, season to taste with salt and pepper, and cook, breaking up the clumps of meat with the back of the spoon, until the meat is no longer pink, 5-10 minutes. Avoid frying or browning the meat.
- Season the meat with nutmeg. Add the wine to the pot and cook until evaporated, 10-12 minutes. Reduce the heat to medium-low. Add the milk and cook, stirring occasionally, until absorbed, about 20 minutes.
- Meanwhile, heat the tomato purée and stock together in a saucepan until hot, then add it to the meat. Reduce the heat to low and gently simmer, stirring occasionally, until the meat is tender, 5-7 hours. Add water if needed to keep the ragù loose and saucy. Season with salt and pepper.
CLASSIC RAGU BOLOGNESE
Combine ground beef, ground veal, and pancetta with red wine, milk, and aromatics for this traditional Italian meat sauce.
Provided by David Downie
Categories Beef Pasta High Fiber Father's Day New Year's Day Dinner Lunch Meat Winter Poker/Game Night Potluck Noodle Bon Appétit Peanut Free Tree Nut Free Soy Free
Yield makes 4-6 servings
Number Of Ingredients 14
Steps:
- Heat oil in a large heavy pot over medium-high heat. Add onions, celery, and carrots. Saute until soft, 8-10 minutes. Add beef, veal, and pancetta; saute, breaking up with the back of a spoon, until browned, about 15 minutes. Add wine; boil 1 minute, stirring often and scraping up browned bits. Add 2 1/2 cups stock and tomato paste; stir to blend. Reduce heat to very low and gently simmer, stirring occasionally, until flavors meld, 1 1/2 hours. Season with salt and pepper.
- Bring milk to a simmer in a small saucepan; gradually add to sauce. Cover sauce with lid slightly ajar and simmer over low heat, stirring occasionally, until milk is absorbed, about 45 minutes, adding more stock by 1/4-cupfuls to thin if needed. DO AHEAD: Ragu can be made 2 days ahead. Chill uncovered until cold, then cover and keep chilled. Rewarm before continuing.
- Bring a large pot of water to a boil. Season with salt; add pasta and cook, stirring occasionally, until 1 minute before al dente. Drain, reserving 1/2 cup pasta water. Transfer ragu to a large skillet over medium-high heat. Add pasta and toss to coat. Stir in some of the reserved pasta water by tablespoonfuls if sauce seems dry. Divide pasta among warm plates. Serve with Parmesan.
BASIC RAGU SAUCE
this meat sauce can be served with spaghetti or transformed into a chilli, shepherd's pie or moroccan aubergine bake
Provided by vstothard
Time 1h35m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Heat oil in a large pan with a tight fitting lid. Add the onion, celery, carrot and fry for 5 mins until softened and lightly coloured.
- Tip in the beef, breaking it up with a wooden spoon, then fry over a high heat, until there are no traces of pink left and the grains of meat are separated. This will take about 10 mins.
- Reduce the heat a little, pour in the milk and simmer for a few mins until the milk has been absorbed.
- stir in the tomatoes, wine and tomatoe puree with some salt and pepper. reduce the heat to a simmer, cover and cook gently for 1 hour
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