EASY RAGU RECIPE RECIPES

Name: Rich ragu
Prep time: 10 min
Cook time: 1 h 45 min
Total time: 1 h 55 min
Yield: 4
Ingredients: 1 tbsp olive oil; 1 onion, halved and finely chopped; 1 celery stick, finely diced; 1 large carrot, finely diced; 600g pack minced beef steak; 3 tbsp tomato purée; 2 garlic cloves, finely grated; 2 tsp fresh thyme leaves; 150ml red wine (or use extra beef stock); 500ml beef stock; 400g spaghetti; 50g grated parmesan, plus extra to serve (optional); side salad, to serve

RICH RAGU RECIPE - RECIPES AND COOKING TIPS - BBC GOOD FOOD

Rich ragu recipe - Recipes and cooking tips - BBC Good Food image

A rich, versatile meat sauce: serve it Bolognese-style with spaghetti or use it as a base for lasagne or moussaka

Provided by Good Food team

Categories Dinner, Main course, Pasta, Supper

Total Time 1 hours 55 minutes

Prep Time 10 minutes

Cook Time 1 hours 45 minutes

Yield 4

Number Of Ingredients 13

Ingredients

1 tbsp olive oil
1 onion, halved and finely chopped
1 celery stick, finely diced
1 large carrot, finely diced
600g pack minced beef steak
3 tbsp tomato purée
2 garlic cloves, finely grated
2 tsp fresh thyme leaves
150ml red wine (or use extra beef stock)
500ml beef stock
400g spaghetti
50g grated parmesan, plus extra to serve (optional)
side salad, to serve

Steps:

Heat the oil in a large pan and add the onion, celery and carrot. Fry over a medium heat for 10 mins, stirring now and then, until softened and starting to colour.
Stir in the mince and cook, breaking up any clumps of meat with a wooden spoon, until browned.
Add the tomato purée, garlic and thyme, and cook for 1-2 mins more. Pour in the wine, if using, and increase the heat to boil off most of the alcohol. Reduce the heat, stir in the stock and season. Cover with a tight-fitting lid and leave to cook gently for 1 hr-1 hr 15 mins until the meat is tender and the sauce has thickened.
Remove the lid and continue cooking for 15 mins. Meanwhile, cook the pasta following pack instructions. Reserve a mugful of the cooking water, then drain the spaghetti and add to the ragu with the Parmesan. Toss well and add a little pasta water to help the sauce coat the spaghetti. Serve with a side salad and extra cheese, if you like.

Nutrition Facts : Calories 705 calories, FatContent 15 grams fat, SaturatedFatContent 6 grams saturated fat, CarbohydrateContent 79 grams carbohydrates, SugarContent 9 grams sugar, FiberContent 7 grams fiber, ProteinContent 54 grams protein, SodiumContent 0.9 milligram of sodium

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

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