Print

Ragu Sauce (Italian Meat Sauce)

Ragu Sauce (Italian Meat Sauce)
Print Recipe

An authentic Italian Ragu Sauce (Italian Meat Sauce) slow-simmered to develop deep, rich flavors with a hearty blend of beef and pork, tomatoes, fragrant herbs, and a hint of creaminess. Perfect for pasta, polenta, or lasagna, this versatile and comforting sauce elevates any meal with traditional Italian taste.

Ingredients

Scale

Meat and Aromatics

  • 500g ground beef and pork blend
  • 1 medium onion, finely chopped
  • 1 medium carrot, finely chopped
  • 2 celery stalks, finely chopped
  • 3 garlic cloves, minced

Tomato and Liquid Components

  • 400g canned San Marzano tomatoes, crushed
  • 2 tablespoons tomato paste
  • 1 cup red wine
  • 1/2 cup milk or cream

Herbs and Seasonings

  • 2 bay leaves
  • 1 teaspoon fresh thyme or rosemary
  • Salt, to taste
  • Black pepper, to taste

Fats for Cooking

  • 2 tablespoons olive oil
  • 1 tablespoon butter

Instructions

  1. Prepare the Soffritto Base: Finely chop onions, carrots, and celery. Heat olive oil and butter in a large pan over medium heat. Gently sauté the vegetables for about 8-10 minutes until soft and fragrant, creating the aromatic foundation for the sauce.
  2. Brown the Meat: Add the ground beef and pork blend to the sautéed vegetables. Break the meat apart with a wooden spoon and cook until evenly browned, ensuring caramelization for rich flavor.
  3. Deglaze with Wine: Pour in the red wine and simmer until mostly evaporated. This releases the caramelized bits from the pan and infuses the sauce with subtle depth and fruitiness.
  4. Add Tomato Components: Stir in crushed San Marzano tomatoes and tomato paste to add body and concentrated tomato flavor to the sauce.
  5. Simmer Slowly: Lower the heat, add bay leaves, thyme or rosemary, and a splash of milk or cream. Let the sauce simmer gently, uncovered or partially covered, for at least 1.5 to 2 hours to meld flavors and tenderize the meat.
  6. Season and Adjust: Near the end of cooking, taste the sauce and add salt, pepper, or a pinch of sugar if needed to balance acidity. Remove the herbs before serving.

Notes

  • Choose a quality mix of beef and pork for the best flavor and texture.
  • Slow simmering is crucial for flavor development; don’t rush this step.
  • Adding milk softens acidity and lends the traditional creamy richness of classic Italian ragu.
  • Use fresh herbs like bay leaves and thyme for enhanced aroma.
  • Stir occasionally to prevent the sauce from sticking or burning, especially as it thickens.

Nutrition

Keywords: Ragu Sauce, Italian Meat Sauce, Slow Simmered Sauce, Authentic Italian, Pasta Sauce, Comfort Food

Find it online: https://mydishez.com/ragu-sauce-italian-meat-sauce/