RAGU LIGHT 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

HOMEMADE RAGU SAUCE RECIPE: HOW TO MAKE IT

Homemade Ragu Sauce Recipe: How to Make It image

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

Ingredients

1 pound ground beef
1/2 pound ground pork
1/4 pound bacon strips, diced
2 medium onions, chopped
2 celery ribs, chopped
2 small carrots, chopped
4 garlic cloves, minced
1 cup dry red wine or beef broth
1 can (28 ounces) crushed tomatoes
1 can (15 ounces) tomato sauce
2 tablespoons tomato paste
2 bay leaves
2 teaspoons sugar
1 teaspoon salt
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon each ground cumin, nutmeg and pepper
1/2 cup heavy whipping cream
2 tablespoons butter
2 tablespoons minced fresh parsley
1/2 cup grated Parmesan cheese
Hot cooked pasta

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.

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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
From tasteofhome.com
Reviews 5
Total Time 02 hours 25 minutes
Category Dinner
Cuisine Europe, Italian
Calories 308 calories per serving

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.

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