BEST RAGU SPAGHETTI SAUCE RECIPES

Name: Ragu Spaghetti Sauce Recipe (Copycat)
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4
Cuisine: A
Ingredients: 1 tbsp olive oil; 3 cloves peeled and chopped garlic; 1/4 cup peeled and finely chopped onion; 29 oz (1 jar) tomato sauce; 1 lb peeled, cored and chopped, or 15 oz canned fresh garden tomatoes; 3 tsp granulated sugar; 1 cup freshly shredded parmesan cheese; 1 tbsp finely chopped fresh basil leaves; ½ tsp dried parsley; 1/8 tsp black pepper; 1 bay leaf

RAGU SPAGHETTI SAUCE RECIPE (COPYCAT) - RECIPES.NET

Ragu Spaghetti Sauce Recipe (Copycat) - Recipes.net image

Made with just the right amount of herbs, this copycat Ragu spaghetti sauce combines canned tomato sauce & fresh tomato for a silky sauce.

Provided by Steve

Total Time 1 hours

Prep Time 15 minutes

Cook Time 45 minutes

Yield 4

Number Of Ingredients 11

Ingredients

1 tbsp olive oil
3 cloves peeled and chopped garlic
1/4 cup peeled and finely chopped onion
29 oz (1 jar) tomato sauce
1 lb peeled, cored and chopped, or 15 oz canned fresh garden tomatoes
3 tsp granulated sugar
1 cup freshly shredded parmesan cheese
1 tbsp finely chopped fresh basil leaves
½ tsp dried parsley
1/8 tsp black pepper
1 bay leaf

Steps:

Heat the olive oil in a nonstick saucepan over medium heat. Add the onion and garlic and saute for a few minutes until the onion is tender.
Add the rest of the ingredients, bring to a boil, then reduce heat to a simmer and cook uncovered for about 30 to 45 minutes or until the sauce is thickened.
Remove the bay leaf. Let cool a bit, then blend until smooth.
Use as desired and enjoy.

Nutrition Facts : Calories 460.00kcal, CarbohydrateContent 78.00g, CholesterolContent 17.00mg, FatContent 11.00g, FiberContent 16.00g, ProteinContent 20.00g, SaturatedFatContent 5.00g, ServingSize 4.00 cups, SodiumContent 1,508.00mg, SugarContent 39.00g, UnsaturatedFatContent 5.00g

SPAGHETTI WITH RICH MEAT RAGÙ RECIPE - MELISSA RUBEL ...

Spaghetti with Rich Meat Ragù Recipe - Melissa Rubel ... image

To create the flavor of a long-simmered meat ragù in a fraction of the usual time, Melissa Rubel Jacobson makes her delightful sauce with concentrated tomato paste and preseasoned Italian sausage, then finishes the ragù with whole milk for richness. Plus: More Pasta Recipes and Cooking Tips

Provided by Melissa Rubel Jacobson

Total Time 40 minutes

Yield 4

Number Of Ingredients 12

Ingredients

3/4 pound spaghetti
2 tablespoons extra-virgin olive oil
1/2 pound ground beef chuck
3 sweet Italian sausages (10 ounces), casings removed
1 onion, cut into 1/4-inch dice
2 garlic cloves, minced
1/4 cup tomato paste
1 1/2 cups chicken stock or low-sodium broth
One 3-inch rosemary sprig
Kosher salt and freshly ground pepper
1/3 cup whole milk
Freshly grated Parmigiano-Reggiano cheese, for serving

Steps:

Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente. Drain the spaghetti.
Meanwhile, in a large, deep skillet, heat the olive oil until shimmering. Add the ground beef and sausage and cook over moderately high heat, breaking up the meat with a spoon, until browned, about 6 minutes. Add the onion and garlic and cook over moderate heat until softened, about 4 minutes. Add the tomato paste and cook, stirring, until the meat is coated, about 3 minutes. Add the stock and rosemary and season with salt and pepper. Simmer the sauce over moderate heat until thickened, about 4 minutes. Add the milk and simmer for 2 minutes. Discard the rosemary sprig and season the sauce with salt and pepper.
Add the spaghetti to the sauce and toss over low heat until combined. Transfer to bowls and pass the cheese at the table.

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