Ragu sauce is a staple of Italian cuisine. There are many variations, with seemingly every region and every cook having their own version.
Some use pork, some use beef, some use a mixture, some include red or white wine, and some even add milk.
This recipe could be considered more or less the classic meat ragu sauce to go over pappardelle or fettuccine pasta or to fill lasagna.
It is a delicious meaty sauce that can go with many recipes. It is meal prep friendly and highly customizable with the meat of your choice. You can also make a vegetarian or vegan or vegetarian version using lentils or meat alternatives.
It is one of those recipes where the longer and slower it cooks, the better. It also tastes better the next day, when the flavors have mingled and intensified.
Ingredients
Here are the Ragu sauce ingredients you’ll need to make this recipe:
- Minced beef – You can also use minced pork with equally good results. If using beef, opt for medium or lean minced/ground beef. Avoid extra-lean ground beef or it may end up too dry.
- Pork belly – An ingredient in classic Bolognese ragu. Do not substitute with bacon, as it has an intense smoky flavor that would impact the final flavor of the dish.
- Carrots – Classic ingredient in ragu sauce. Use fresh carrots for the best taste.
- Celery sticks – Also a classic ingredient. Use fresh celery for the best taste.
- Yellow onion – One large yellow onion or two small ones.
- Canned tomato – Either tomato passata or crushed tomatoes. I also like adding in some diced tomatoes.
- Red wine – Alternatively, you can also use white wine. Choose a decent quality wine dry wine that you would also drink, but there’s no need to break the bank.
- Salt – To enhance the overall flavor of the sauce.
- Black pepper – Preferably freshly cracked black pepper.
- Extra virgin olive oil – Use extra virgin olive oil if possible, but regular olive oil will also work. Don’t substitute with another type of oil.
Recipe Tips
- Traditional ragu sauce contains pork belly in addition to minced beef, but feel free to omit it if you want a leaner version.
- In case you want a vegetarian or vegan version, you can use lentils (brown lentils are great, avoid red lentils) or soy protein.
- Slice the veggies as thinly as possible so that the final sauce is still a bit chunky but has a smoother consistency. You can use a food processor to speed up this step. Some recipes even call for the veggies to be almost minced, but I like to leave some texture.
- You can add a little water to the sauce as it cooks to ensure it doesn’t dry out.
- After cooking, the majority of the alcohol content will be evaporated, but a small amount may remain in the sauce, so be mindful of it in case you can’t consume alcohol or kids are going to eat it.
How to Make Classic Ragu – Step by Step Instructions
First, remove the skin layer from the pork belly and cut the pork belly into small pieces.
Then peel and finely dice the onion and carrots. Also, rinse the celery stalks and cut them into small pieces.
In a pan, heat the olive oil over medium heat and add the chopped pork belly. Sauté over medium heat until browned and it releases some of its juices.
Then add the carrot, celery, and onion to the pan. Sprinkle with a bit of salt and mix well. Sauté until golden and soft, about 15 minutes. Stir regularly.
Next, add the minced beef to the pan and cook until browned, breaking up the meat as it cooks.
Now add the red wine to the pan and allow it to reduce slightly. Then add the canned tomatoes, mix well and season with salt and freshly cracked black pepper.
Let the mixture simmer over low heat for at least 30-45 minutes, stirring occasionally. Add a splash of water if you notice that the sauce is getting too thick for your liking.
Serve the sauce hot with pappardelle or fettuccine, or use it in a lasagna. Enjoy!
Storage Tips
Store the meat sauce in sealed containers in the fridge for up to 3-4 days. You can also freeze it in portions for up to 3 months.
Related Recipes
Here are some more savory Italian recipes that might interest you:
- Eggplant Parmesan
- Spaghetti aglio e olio
- Italian Wedding Soup (Minestra Maritata)
- Meatballs in Tomato Sauce (Polpette al sugo)
Ragu Sauce (Italian Meat Sauce)
Ingredients
- 1 thick slice pork belly, about 3.5 ounces
- 1 large yellow onion
- 2 to 3 small carrots
- 2 celery stalks
- 2 tablespoons extra virgin olive oil
- 10.5 ounces minced beef
- 3/4 cup red wine, or white wine if you prefer
- 2 cups tomato passata, or crushed tomatoes
- 1 teaspoon salt, or to taste
- 1 teaspoon black pepper
Instructions
- Remove the skin layer from the pork belly and cut the pork belly into small pieces.1 thick slice pork belly
- Peel and finely dice the onion and carrots. Rinse the celery sticks and cut them into small pieces.1 large yellow onion, 2 to 3 small carrots, 2 celery stalks
- In a pan, heat the olive oil over medium heat and add the chopped pork belly. Sauté over medium heat until browned and it releases some of its juices.2 tablespoons extra virgin olive oil
- Add the carrot, celery, and onion to the pan. Sprinkle with a bit of salt and mix well. Sauté until golden and soft, about 15-20 minutes. Stir regularly.
- Add the minced beef to the pan and cook until browned, breaking up the meat as it cooks.10.5 ounces minced beef
- Add the red wine to the pan and allow it to reduce slightly. Then add the canned tomatoes, mix well and season with salt and freshly cracked black pepper.3/4 cup red wine, 2 cups tomato passata, 1 teaspoon salt, 1 teaspoon black pepper
- Let the mixture simmer over low heat for at least 30-45 minutes, stirring occasionally.
- Serve the sauce hot with pappardelle or fettuccine, or use it in a lasagna.
Notes
- Traditional ragu sauce contains pork belly in addition to minced beef, but feel free to omit it if you want a leaner version.
- Use medium or lean ground/minced beef. Avoid extra-lean ground beef as it can be too dry. Instead of minced beef, you can also use minced pork.
- For a vegetarian or vegan version, you can use brown lentils or soy protein.
- Slice the veggies as thinly as possible so that the final sauce is still a bit chunky but has a smoother consistency. You can use a food processor to speed up this step.
- Instead of red wine, you can also use white wine.
- You can add a little water to the sauce as it cooks to ensure it doesn’t dry out.
- After cooking, the majority of the alcohol content will be evaporated, but a small amount may remain in the sauce. Be mindful of it in case you can’t consume alcohol or kids are going to eat it.
- This meat sauce tastes better the next day when the flavors have mingled and intensified.
Nutrition
This nutritional information has been estimated by an online nutrition calculator. It should only be seen as a rough calculation and not a replacement for professional dietary advice.
