Ragu’ is a classic Italian meat sauce that is rich, hearty, and mouthwatering. When paired with pasta you will have a flavorsome meal for your entire family. A classic Italian ragu’ is a meal that screams love and caring. It is a meal meant to be shared and I hope this recipe will become your GO TO RECIPE!
Why you will love this Classic Italian Ragu’ recipe
– This recipe screams comfort food at its best.
– It is a recipe that you can cook in batches, freeze and then use it for those busy weeknights.
– It is great for your Sunday meal and it will make you feel like you are in the Italian countryside
– A classic Italian Ragu’ sauce is great with dry or fresh homemade pasta
– Everyone will LOVE this recipe and I hope it will become your GO TO RECIPE for an AUTHENTIC ITALIAN MEAT SAUCE
What is Ragu’?
The right definition of Ragu’ in Italy describes it as an authentic Italian meat sauce, used to toss homemade pasta. To make a classic Italian ragu’ recipe you will need:
Soffrito, You may wonder what is soffritto? It is a mix of chopped celery, shallots, and carrots that is the base of many Italian recipes and it adds a flavorsome taste to any recipe.
Minced meat: you can use only one kind or mix different ones. I usually use beef, sometimes with the addition of veal, pork, or lamb. In Italy sometimes we mix beef with veal. If you want to make it lighter you can swap one of the 2 kinds of meat with minced chicken.
Wine, broth, bacon, and cream or milk: which quantity and kind depends on the region and the family recipe. In this recipe I use white wine and some broth, only.
An important ingredient is as well as the tomato sauce, which quantity varies between North and South regions.
While every family has its recipe, traditionally in Italy there are 3 famous types of meat ragu’ sauce and we will briefly discover them.
Ragu’ Bolognese: probably the most popular overseas, is made with soffrito, one or more kind of meat ( beef and pork, or beef and veal). It includes bacon, a little bit of passata, white wine, and the addition of milk or cream at the end. It is usually served over homemade pasta such as pappardelle, tagliatelle, or gnocchi as these kinds of pasta hold better the sauce. The main difference between ragu’ vs Bolognese is the use of milk or cream.
Neapolitan Ragu‘: it is very different from the Bolognese, as its ingredients are real chunks of meat. The meat is cooked with different herbs, red wine ( not white as the Bolognese), and a lot of tomato passata (not little as its northern Italian counterpart). No cream is used. Usually is served alone or with a side of pasta.
Ragu’ barese: very similar to the Bolognese, usually utilizes minced horse meat. It is considered a delicacy in the area of Bari, in Puglia.
How to make ragu’
This ragu’ meat sauce is an adaptation from my grandma’ recipes. Start by gathering all your ingredients.
First, you will have to prepare your soffritto. You will need a knife or a mezzaluna knife , to chop your veggies. As a safety tip, to avoid the chopping board to slide, make sure to use one that has rubber sides. Alternatively, place a dump kitchen paper underneath your usual chopping board. For this recipe I also use garlic as it gives a deeper flavor to the sauce. In a deep casserole, add some butter and olive oil, when the butter has melted, add the soffritto and the minced garlic, and cook until more tender, for 5 minutes. Add the minced beef. And starts browning a bit.
Add the tomato paste, mix it, and then add the passata, basil and oregano. I used for this my homemade tomato sauce, but you can use a store-bought one. In case you buy a ready-made tomato sauce, my tip is to remember to add 1 teaspoon of sugar to remove the acidity.
Add the bay leaves, then add some white wine and let is be absorbed. When the wine has been absorbed, add the broth, black crushed pepper, and cayenne pepper. Cover, and let it simmer for 2 hours. Add parsley and simmer for 5 more minutes.
The ragu’ is now ready and you can use it!
I hope you like this recipe and if you try to make it, please let me know how it turns in the comments! I would love to hear from you.
Italian Ragu’ variations, and substitutions
This sauce is gluten-free and low-carb, suitable as well for a keto-diet. To make this ragu’ recipe vegetarian you can swap the meat by adding mushroom or eggplants when in season. To make this ragu recipe vegan I recommend using eggplant, when in season or Tuscan kale along with lentils and some tomato passata.
A variation for this recipe would be to add some veal or pork, halving the quantity you used for the beef. To make it even richer you can add some minced bacon. At times I add mushrooms or peas. In terms of spices, you can add some dried chilli (pepperoncini), Rod loves spicy food, so at times I add some heat to the dish.
In terms of substitution: instead of onions, you can use shallots, that has a more delicate taste. For the broth, I use vegetable broth. If you want a stronger flavor you can use chicken or beef broth.
If you do not drink alcohol, you can sub the wine with an equal amount of vegetable broth or any broth of your choice.
How to serve ragu
Thi ragu’ is the perfect pasta sauce. Try it with Papparedelle, Gnocchi or as Lasagna Layer.
Or simply use this meat sauce to toss your boiled dry pasta and serve it with some Focaccia Bread and a side salad.
How to store ragu
You can store it in the refrigerator for up to 3-4 days or in the freezer for up to 8 weeks.
Which wine to pair with ragu recipe
Ragu’s best wine pairing is with a medium to full-bodied Italian red wine. I recommend a Chianti from Tuscany or Barbera d’ Asti from Piemonte.
Chianti is a popular choice, as its notes of tomato leaf pair well with ragu’, which has a tomato base. Barbera d’Asti is a more particular choice as it goes well with medium intensity dish, and its note of dry herbs pair well with the sauce.
My confession about ragu’
I must confess that despite my grandma was making every summer several jars of ragu’ meat sauce that she was freezing for the cold winter months, I never got into the hang of replicating her recipe, until a later time. Her Ragu’ was always part of a rich Sunday meal over gnocchi or in lasagne, rigorously homemade. I started making beef ragu’ 10 years ago and it is related to my very first few months of dating Robert, who later became my husband. I invited Rob for dinner as it is part of the Italian culture to share a homecooked meal. For me, it was very important sharing this aspect.
Leaving in Dubai for less than a year, I still had a nostalgic feeling towards Paris, where I previously lived. So I decided to cook risotto with a French twist: zucchini, leek, mushrooms, and goat cheese…I was so convinced he would have loved it that I did not know what was expecting me. One of Rob’s distinctive traits is its honesty, he always says politely what he thinks…well he did not like at all my risotto! He simply commented that the lack of meat, made the meal not exactly suitable a man. Very sad and humiliated, I luckily had a second chance and this time the menu was contemplating homemade pasta with beef ragu’… at his first bite he smiled and so I knew he liked it. Since then this classic Italian beef ragu recipe became part of our meal rotation.
Ingredients
- 2 pound beef minced
- 2 tbsp butter
- 2 tbsp olive oil extra virgin
- 1 unit carrot
- 1 unit onions yellow (see notes)
- 2 stalks celery
- 2 cloves garlic
- 2 tsp tomato paste
- 2 cup authentic Italian tomato sauce (see notes)
- 1 tbsp basil leaves
- 1 leave bay leave
- 1 tbsp oregano
- 1 tbsp parsley chopped
- 1 tsp black pepper
- 1 tsp cayenne pepper
- 2 tsp salt
- 4 tbsp wine white
- 2 cups broth vegetable (see notes)
Instructions
- Gather all your ingredients. Start making soffritto. Chop celery, carrot, onions and garlic.
- In a deep casserole, add butter and EVOO. When the butter has melted, add the soffritto and let it cook for 5 minutes.
- At this point at the beef, let it brown a little bit. Add the salt.
- At this point, add the tomato paste, mix it well and then add the 2 cups of authentic Italian tomato sauce or passata with the basil and the oregano.
- After 5 minutes, add the bay leave and the wine, cook it until the wine has evaporated.
- At this point add 2 cups of broth, cayenne pepper, and black crushed pepper. Let it simmer for 2 hours.
- Add the chopped parsley, mix it and cook it for 5 more minutes. Now your ragu' is ready! MANGIA!
Notes
Nutrition
Recipe cards powered by WP Recipe Maker.
