HOMEMADE RAGU SAUCE RECIPE: HOW TO MAKE IT
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
Total Time 02 hours 25 minutes
Prep Time 25 minutes
Cook Time 02 hours 00 minutes
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 308 calories, FatContent 19g fat (9g saturated fat), CholesterolContent 70mg cholesterol, SodiumContent 800mg sodium, CarbohydrateContent 15g carbohydrate (7g sugars, FiberContent 3g fiber), ProteinContent 18g protein.
QUICK AND HEARTY GROUND BEEF RAGU RECIPE - FOOD.COM
By using quality store bought beef broth, you can reduce the cooking time, but not the flavor of this delicious Italian sauce adapted for busy modern living. This makes enough for a crowd, so invite your friends over or freeze half for another time.
Total Time 1 hours 20 minutes
Prep Time 30 minutes
Cook Time 50 minutes
Yield 10-12 serving(s)
Number Of Ingredients 15
Steps:
- In a large stockpot or dutch oven over medium heat, saute the carrots, celery, onion and shallot for 4-5 minutes until softened. Add the minced garlic and saute for one minute longer.
- Turn heat to medium high. Move vegetables to side of pot and add ground beef in batches and brown. When all ground beef has been added to pot and browned, add Italian seasoning, crushed red pepper, salt, and black pepper. Thoroughly combine meat, vegetables and seasonings.
- Add crushed tomatoes, tomato paste and roasted red peppers. Pour some of broth into cans to clean out remaining tomatoes into pot. Pour remaining broth into pot and thoroughly combine with all other ingredients. Add more black pepper or crushed red pepper if you like it hot and spicy.
- Reduce heat to low and simmer until sauce has reduced to half or two thirds of original volume.
- Serve over your favorite pasta and top with grated cheese if you like.
Nutrition Facts : Calories 276.5, FatContent 13.9, SaturatedFatContent 4.8, CholesterolContent 74.6, SodiumContent 1892.5, CarbohydrateContent 11.4, FiberContent 2.6, SugarContent 6, ProteinContent 26.9
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Reviews 3.2
Total Time 5 hours
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Calories 528 g per serving
- Add 2 cups water, cover, and cook on high until meat is tender and can easily be pulled apart with a fork, 4 1/2 hours (or 9 hours on low). Let cool 10 minutes, then shred meat in slow cooker with 2 forks and stir in vinegar to taste.
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From bbcgoodfood.com
Total Time 3 hours 55 minutes
Category Dinner, Main course, Supper
Calories 396 calories per serving
- When ready to serve, gently reheat the ragout over a medium heat. Cook the pasta in a large pan of salted water for 3 mins, drain then tip into the ragout, toss together with some of the parmesan and leave for 1 min. Ladle the pasta into bowls, scatter over the remaining parmesan and serve.
BEEF AND PORK RAGU RECIPE | BON APPÉTIT
From bonappetit.com
Reviews 3.4
- Reduce heat to low, cover pot, and simmer, stirring occasionally with a wooden spoon to break up pork pieces, until meat is tender and sauce is reduced to 10 cups, 3–3 1/2 hours; uncover pot if needed during last half hour for juices to reduce. Season to taste with salt and pepper. DO AHEAD: Ragù can be made 3 days ahead. Let cool slightly, then refrigerate uncovered until cold. Cover and keep chilled. Alternatively, freeze for up to 4 months.
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