RAGU SAUCE NUTRITION RECIPES

facebook share image    twitter share image    pinterest share image    E-Mail share image

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

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.

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

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

More about "ragu sauce nutrition recipes"

BOLOGNESE SAUCE | RECIPES | JAMIE OLIVER
This richly flavoured sauce is super-forgiving when it comes to mixing up the ingredients, making it great for using up surplus veg. For a vegetarian version, simply swap out the mince for lentils.
From jamieoliver.com
Total Time 1 hours
Cuisine https://schema.org/LowLactoseDiet
Calories 131 calories per serving
    1. Recipe kindly shared by the Tesco Community Cookery School with Jamie Oliver. The recipe has been written to be flexible and scalable up to 50 portions. Note: all veg weights are for trimmed, prepped vegetables.
    2. Peel (or trim) the alliums, then roughly chop. Peel and slice the garlic.
    3. Roughly chop the Mediterranean veg.
    4. Place a large pan big enough to hold all the ingredients on a medium heat with the olive oil.
    5. Add the mince, alliums and garlic. Cook for 15 to 20 minutes or until the meat juices have evaporated and the veg is golden and softened, stirring frequently.
    6. Add the chopped Mediterranean veg and the herbs, and cook for 15 minutes more, or until the vegetables are golden and softened, stirring occasionally.
    7. Use a potato masher to gently crush the veg, breaking down any bigger lumps.
    8. Add the tomato base sauce, and bring to the boil – remember to note the liquid level in the pan.
    9. Add 200ml of water and stock cube (if using) and give everything a good stir. Bring to the boil, then lower the heat and simmer for 40 minutes, or until reduced – the liquid should return to the same level as in step 8.
    10. Season to taste with sea salt and black pepper. Delicious served with pasta, in a jacket potato, or use as the base for a cottage pie or lasagne.
See details


VENETIAN DUCK RAGU RECIPE | BBC GOOD FOOD
Cinnamon adds complexity to this slow-cooked pasta sauce, which goes perfectly with large tubular paccheri pasta, or ribbons of pappardelle
From bbcgoodfood.com
Total Time 2 hours 45 minutes
Category Main course
Cuisine Italian
Calories 505 calories per serving
  • Cook the pasta following pack instructions, then drain, reserving a cup of the pasta water, and add the pasta to the ragu. Stir to coat all the pasta in the sauce and cook for 1 min more, adding a splash of cooking liquid if it looks dry. Serve with grated Parmesan, if you like.
See details


SLOW-SIMMERED MEAT RAGU RECIPE: HOW TO MAKE IT
After a day of simmering in the slow-cooker, this ragu is not your typical spaghetti sauce. It's almost like a stew, so feel free to skip the pasta. —Laurie LaClair, North Richland Hills, Texas
From tasteofhome.com
Reviews 4.3
Total Time 06 hours 30 minutes
Category Dinner
Calories 341 calories per serving
  • In a 5- or 6-qt. slow cooker, combine the first 11 ingredients. Heat a large skillet over medium heat. Add sausage and onion; cook and stir until sausage is no longer pink and onion is tender. Drain. Add to slow cooker., Cook, covered, on low 6-8 hours or until chicken is tender. Serve with pasta.
    Freeze option: Do not cook or add pasta. Freeze cooled sauce in freezer containers. To use, partially thaw in refrigerator overnight. Cook pasta according to package directions. Place meat mixture in a large saucepan; heat through, stirring occasionally and adding a little water if necessary. Proceed as directed.
See details


HOMEMADE LASAGNE RECIPE | JAMIE OLIVER PASTA RECIPES
Invest time in the ragù for this lovely lasagne and freeze the extra portions for a rainy day.
From jamieoliver.com
Total Time 4 hours
Cuisine italian
Calories 420 calories per serving
    1. Strip and finely chop the rosemary leaves and finely chop the bacon.
    2. Heat 1 tablespoon of oil in a large casserole pan on a high heat. Once hot, add the rosemary and bacon and fry for 2 minutes, or until the bacon starts to crisp up, stirring regularly.
    3. Add all the minced meat, using a wooden spoon to break it up as you go. Reduce the heat to medium and cook for at least 10 minutes, or until all the liquid has evaporated, stirring occasionally.
    4. Place the coarse grater attachment in your food processor (or you could use a box grater instead) and grate the Cheddar, then tip into a bowl.
    5. Replace the grater with the regular blade. Trim and halve the carrots, then add to the processor and blitz to roughly the same size as the mince. Peel and halve the onions, add them to the carrot and blitz again.
    6. Tip into the pan with the mince while you get on with blitzing and adding the celery. Cook for 15 to 20 minutes, or until the vegetables start to soften, stirring regularly.
    7. Next, add the tomato purée and plum tomatoes, breaking them up with a spoon. Fill each of the tins with water and tip into the pan. Give everything a good stir and reduce the heat to low. Leave to simmer around 2 hours, or until thickened and reduced, stirring occasionally.
    8. While that ticks away, make your white sauce. Trim, wash and finely slice the leeks, then add to a pan along with 2 tablespoons of oil and the bay leaves. Stir well and season with a tiny pinch of sea salt and black pepper.
    9. Reduce the heat to low and cook for 30 minutes, or until sweet and softened, adding splashes of water, if needed.
    10. Add the flour and stir well to coat, then gradually add the milk, stirring continuously. Turn the heat up to medium, bring to the boil, then reduce to low and cook for 5 to 10 minutes, or until thickened, stirring regularly.
    11. Carefully transfer the sauce to the food processor and blitz until smooth and silky. Add half the grated cheese and finely grate over half the nutmeg and mix well. Season to taste.
    12. Once the ragù is ready, preheat the oven to 190ºC/375ºF/gas 5.
    13. Season the ragù to taste, then transfer half into freezer bags, portioning up as appropriate for your family. Allow to cool to room temperature, then pop in the freezer for another day. It’s a good idea to freeze them flat so that you can reheat them quickly and easily. It’s also a good idea to label and date them to avoid a game of freezer roulette in a few weeks' time!
    14. To build your lasagne, spoon a quarter of the ragù into a large deep ovenproof dish (roughly 25cm by 30cm) and spread it out evenly.
    15. Spoon over a quarter of the white sauce, then snap over some lasagne sheets, making sure they completely cover the sauce in one layer. Repeat this 3 times, finishing with a layer of white sauce.
    16. Sprinkle over the remaining cheese and bake the lasagne in the oven for 45 minutes or until golden and bubbling.
    17. Remove the lasagne from the oven and leave to sit for 5 to 10 minutes before serving. Delicious served with a fresh green salad.
See details


BEST GROUND TURKEY RAGU - HOW TO MAKE GROUND TURKEY RAGU
Looking for a ragu recipe? This Spaghetti with Turkey Ragu uses ground turkey and is delish from Delish.com.
From delish.com
Reviews 4.2
Total Time 25 minutes
Category dinner
Cuisine Italian
  • In a large pot of salted boiling water, cook spaghetti according to package directions until al dente. Drain and return to pot. Meanwhile, in a large skillet over medium-high heat, cook onion, garlic, and carrot until tender, 5 minutes. Add turkey and cook until golden, 6 to 8 minutes, then season with salt and pepper. Add wine, crushed tomatoes, and rosemary and let cook, 5 minutes. Toss spaghetti with ragu and garnish with parsley and Parmesan.
See details


BEST BEEF RAGU RECIPE - HOW TO MAKE BEEF RAGU
Beef Ragu from Delish.com is a cozy and filling meal that's perfect for cold weather.
From delish.com
Reviews 4.9
Total Time 2 hours 35 minutes
Category feed a crowd, dinner, meat
  • In a large stock pot over medium heat, heat 1 tablespoon oil. Season chuck roast with salt and pepper and sear, in batches if needed, until browned on all sides, 10 minutes. Remove into a large bowl. Heat remaining oil, still over medium heat. Add onion and cook until soft, 6 minutes. Add garlic, fennel seeds, and red pepper flakes and cook until fragrant, 1 minute more. Add tomato paste and cook until it is darkened in color, 1 to 2 minutes more. Deglaze pot with wine, scraping any brown bits up at the bottom of your pot with a wooden spoon. Add whole peeled tomatoes, water, thyme, bay leaf, balsamic vinegar, and seared pot roast and season with salt and pepper. Stir to combine and reduce heat to low. Cover and simmer, stirring occasionally, until meat easily shreds, 2 to 2 1/2 hours. Use a wooden spoon to break up tomatoes and meat, and remove bay leaf. Serve over your favorite pasta or polenta. Top with parmesan and parsley before serving.
See details


EASY PASTA RECIPES FOR THE WHOLE FAMILY | RAGÚ®
Butter Parmesan Sauce Chunky Garden Vegetable Pasta Sauce Chunky Marinara Pasta Sauce Classic Alfredo Sauce Creamy Basil Alfredo Sauce Double Cheddar Sauce Garden Combination Sauce Hearty Traditional Sauce Homemade Style Pizza Sauce Mama’s Special Garden Sauce Marinara Sauce Meat Sauce Mushroom & Green Pepper Sauce Mushroom Sauce Parmesan & Romano Sauce …
From ragu.com
See details


DOUBLE CHEDDAR PASTA SAUCE | RAGÚ®
*The % Daily Value (DV) tells you how much nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. Recipes Using This Sauce Southwest …
From ragu.com
See details


BRAISED PORK RAGU RECIPE | ALLRECIPES
We ended up having only 28oz of tomato sauce, and it ended up perfect! I'm not sure if it's still a 'ragu' but the sauce was thick after about 1hr+ of braising. It went great with parmasean garlic noodles. Next time we'll go with 15oz of sauce …
From allrecipes.com
See details


RAGU BOLOGNESE RECIPE | ALLRECIPES
This ragu recipe is outstanding. I make it ahead and put in quart size bags in the freezer. When I want a fast, authentic tasting, meaty spaghetti sauce I combine one quart sized frozen package of ragu and mix with my favorite jar sauce …
From allrecipes.com
See details


BASIC RAGù BOLOGNESE RECIPE - SERIOUS EATS
Mar 12, 2021 · Daniel joined the Serious Eats culinary team in 2014 and writes recipes, equipment reviews, articles on cooking techniques. Prior to that he was a food editor at Food & Wine magazine, …
From seriouseats.com
See details


SLOW COOKED SHREDDED BEEF RAGU PASTA | RECIPETIN EATS
Jul 03, 2017 · 10. Beef Ragu nutrition assuming sauce serves 8. Nutrition includes 80g / 2.7oz dried pasta per serving (standard quantity). Note: recipe as written uses 500g/1 lb pack of pasta …
From recipetineats.com
See details


SLOW COOKED SHREDDED BEEF RAGU PASTA | RECIPETIN EATS
Jul 03, 2017 · 10. Beef Ragu nutrition assuming sauce serves 8. Nutrition includes 80g / 2.7oz dried pasta per serving (standard quantity). Note: recipe as written uses 500g/1 lb pack of pasta …
From recipetineats.com
See details


THE ULTIMATE RAGU BOLOGNESE RECIPE WAS INSPIRED BY LIDIA ...
Apr 06, 2021 · What the three definitions have in common is that ragu Bolognese is a simmered sauce made with ground meat, plus carrots, onion and celery (collectively known as soffritto) …
From washingtonpost.com
See details


PORK RAGU - THE SPRUCE EATS
Jul 08, 2021 · The ragu starts by searing the pork, then sautéing aromatics, the Italian culinary holy trinity of onions, celery, and carrots, along with some garlic. Red wine is used to deglaze the …
From thespruceeats.com
See details


THE BEST SLOW-COOKED BOLOGNESE SAUCE RECIPE
Sep 14, 2021 · To Serve: Heat sauce in a large pot until just simmering. Set aside. Cook pasta in a large pot of well-salted water until just barely al dente. Drain, reserving 1/2 cup cooking liquid. Return pasta to pot and add just enough sauce …
From seriouseats.com
See details


MARCELLA HAZAN'S BOLOGNESE SAUCE RECIPE | LEITE'S CULINARIA
Oct 18, 2020 · While the sauce is burbling away, there's a chance that it'll start drying out. To keep the sauce from sticking to the bottom of the pot and scorching, add 1/2 cup water if necessary, just know that it's crucial that by the time the sauce has finished simmering, the water should be completely evaporated, and the fat should separate from the sauce.
From leitesculinaria.com
See details


BEEF SHIN RAGù RECIPE - LOVEFOOD.COM
Step-by-step. Preheat the oven to 160°C/320°F/gas mark 3. Heat 2 tbsp oil in your deep pot and brown the pieces of shin in 2–3 batches. Transfer the browned meat to a bowl and set aside.
From lovefood.com
See details


PAPPARDELLE PASTA WITH PORTOBELLO MUSHROOM RAGU ...
A meaty portobello mushroom sauce combined with ribbons of pasta noodles make this a very satisfying plate, and you can make it on the fly. The sauce is much like a traditional ragu or Italian meat sauce…
From familystylefood.com
See details


INSTANT POT BEEF RAGU | THE MODERN PROPER
How to Make Braised Beef Ragu . If you’ve never cooked with an Instant Pot before, there is a slight learning curve. But, with a little practice, you'll get the hang of it, and this simple meat sauce recipe is a great place to start! Here’s how to make our easy beef ragù recipe: Sauté—one of our favorite Instant Pot …
From themodernproper.com
See details


BULGUR LENTIL RAGU WITH PARSNIP-RUTABAGA MASH | NATURALLY.
Nov 09, 2017 · And yet, here I am, calling it lentil ragu primarily because it’s the closest thing to describe this bulky sauce. Traditional ragu is made using stewed meats but do a quick search …
From naturallyella.com
See details


RACHAEL RAY’S WHITE RAGU RECIPE WILL TURN PASTA NIGHT O…
Dec 20, 2021 · Traditional red ragu and ragu alla bolognese can take an entire day to make, depending on how strict your Nonna is. But, as always, Ray has found a way to shorten the process …
From sheknows.com
See details


SLOW COOKER BEEF RAGU - CAFE DELITES
Oct 10, 2016 · Slow Cooker Beef Ragu is a rich and tender, fall-apart tomato beef sauce. With all the magic happening in your slow cooker, come home to a satisfying, ready-made home cooked dinner! This Slow Cooker Beef Ragu …
From cafedelites.com
See details


INSTANT POT BEEF RAGU | THE MODERN PROPER
How to Make Braised Beef Ragu . If you’ve never cooked with an Instant Pot before, there is a slight learning curve. But, with a little practice, you'll get the hang of it, and this simple meat sauce recipe is a great place to start! Here’s how to make our easy beef ragù recipe: Sauté—one of our favorite Instant Pot …
From themodernproper.com
See details


BULGUR LENTIL RAGU WITH PARSNIP-RUTABAGA MASH | NATURALLY.
Nov 09, 2017 · And yet, here I am, calling it lentil ragu primarily because it’s the closest thing to describe this bulky sauce. Traditional ragu is made using stewed meats but do a quick search and you will see that most people use lentils for a solid vegetarian substitute. I …
From naturallyella.com
See details


RACHAEL RAY’S WHITE RAGU RECIPE WILL TURN PASTA NIGHT ON ...
Dec 20, 2021 · Traditional red ragu and ragu alla bolognese can take an entire day to make, depending on how strict your Nonna is. But, as always, Ray has found a way to shorten the process while still ...
From sheknows.com
See details


SLOW COOKER BEEF RAGU - CAFE DELITES
Oct 10, 2016 · Slow Cooker Beef Ragu is a rich and tender, fall-apart tomato beef sauce. With all the magic happening in your slow cooker, come home to a satisfying, ready-made home cooked dinner! This Slow Cooker Beef Ragu recipe is my favourite way to …
From cafedelites.com
See details


ALL RECIPES | CONTADINA
Simply stir the sauce ingredients together right in the baking dish – the sauce is made while it bakes. While the zucchini halves bake in bubbly tomato sauce, panko breadcrumbs are quickly toasted and tossed with lemon zest, Parmesan and basil, ready to sprinkle over the …
From contadina.com
See details


SLOW COOKER SHORT RIB RAGU | GIADZY
Jan 08, 2016 · When ready to serve, use two forks or a pair of tongs to pull apart and shred the meat. Stir the meat to coat it evenly in the sauce. Serve the ragu tossed with your favorite pasta and parmesan cheese or over creamy polenta. Grate the dark chocolate over …
From giadzy.com
See details


LEFTOVER LAMB RAGU - EASY PEASY FOODIE
Apr 06, 2017 · A ragu normally takes an hour or more gently bubbling away on the stove, but using leftovers means this lamb ragu can be done in less than half an hour – perfect for midweek cooking. Even better, if you have a lot of lamb leftovers you could make a big …
From easypeasyfoodie.com
See details