TOMATO RAGU SAUCE RECIPES

Name: Homemade Ragu Sauce
Prep time: 25 min
Cook time: 2 h
Total time: 2 h 25 min
Yield: 10 servings (7-1/2 cups).
Cuisine: Europe, Italian
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

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.

ITALIAN RAGU TOMATO-MEAT SAUCE | FOODTALK

ITALIAN RAGU TOMATO-MEAT SAUCE | Foodtalk image

Provided by Irene's Cookery

Total Time 70 minutes

Prep Time 10 minutes

Cook Time 1 hours

Yield 4

Number Of Ingredients 16

Ingredients

Olive oil: 3 tbsp
Butter: 3 tbsp
Bacon, diced: 100 gm or 4 rashes
Onion, minced: 1
Carrot, minced: 1
Celery, minced: 1 stick
Garlic, minced: 2 cloves
Beef ground: 500 gm
Dry white wine: 1/2 cup
Diced tomatoes: 2 cans, 400 gm each
Nutmeg: 1 pinch
Milk/heavy cream: 2 tbsp
Tomato paste: 3 - 4 tbsp
Bay leaves: 2
Dried thyme: 1/4 tsp
Salt & pepper: To taste

Steps:

Heat olive oil and butter in a pan over medium heat. When the butter starts foaming, add the diced bacon and cook till brown. Then, add onion, carrot, celery and garlic. Saute and stir until onion is soft and translucent.
Add ground meat. Stir and break the meat into small bits. Cook until the meat is fully browned.
Add the wine. Turn the heat to high and allow the wine to evaporate.
Add the canned tomatoes, nutmeg and milk. When the sauce starts boiling, turn the heat to low. Stir in the tomato paste, bay leaves & thyme. Cover the pan and simmer slowly for about 1 hour, stirring occasionally.
Season to taste with salt and pepper.

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