Ragu Sauce Recipe

Name: Ragu Sauce Recipe | Bolognese Sauce
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 3
Cuisine: Italian
Ingredients: 350 g fresh minced beef; 1 Brown Onion; 1 tbs of Soft Brown Sugar (15g); 30 g Salted Butter; 15 g of plain flour; 1 tsp of lazy garlic; 1 tin of chopped tomatoes; 100 ml Red Wine; 3 tbs (45 g) Tomato Paste; 2 beef stock cubes; 1/4 tsp Black Pepper

Cowbridge Kitchen

About This Recipe

Ragu Sauce is an authentic Italian Ragu recipe that is perfect for making Spaghetti Bolognese, Moussaka or Italian Meatballs.

A flavoursome Meat Ragu Sauce for an authentic Mediterranean Pasta at home needs to be cooked slowly so that the sauce reduces over time and the true Ragu flavours develop.

Ragu is basically a meat based sauce often made with minced beef and it can be used for anything from Lasagne to Tagliatelle Al Ragu. ...

History of Ragu Sauce
Originating in the 18th century, the term "ragù" refers to a meat-based sauce that is typically served with pasta, with its roots deeply embedded in the regions of Emilia-Romagna and Naples.

Traditional recipes often include a combination of ground meats, tomatoes, onions, and a variety of herbs and spices, simmered slowly to develop a robust flavour.

As Italian immigrants made their way to the United States in the late 19th and early 20th centuries, they brought their culinary heritage with them, adapting recipes to incorporate locally available ingredients.

This led to the commercialization of Ragu sauce in the 20th century, with the Ragu brand being established in 1937 by the Italian-American company, Ragu Foods.

The brand quickly gained popularity, becoming synonymous with convenience and quality in the realm of pasta sauces.

Over the decades, Ragu has expanded its product line to include a variety of flavours and styles, catering to diverse palates while maintaining its foundational essence rooted in Italian tradition.

Today, Ragu sauce stands as a testament to the enduring legacy of Italian cuisine, bridging cultural gaps and bringing the flavours of Italy to tables around the world.

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Serves: Four

Easy

Cook in: 40 min

Prep: 15 min

Equipment:
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What is Ragu sauce

Ragu sauce is a meat based sauce in Italian cuisine. This Ragu is offten called a Bolognese Sauce and can be used as the filling for Lasagne or Tagliatelle al Ragù.

This Italian meat sauce is perfect with any type of pasta. It is customary to top this with a hard Italian cheese such as Pecorino, Caprino (Molise) or Parmesan.

How to make Ragu

Cuisine:Italian

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Ingredients Nutrition Cost

350 g fresh minced beef
1 Brown Onion
1 tbs of Soft Brown Sugar (15g)
30 g Salted Butter
15 g of plain flour
1 tsp of lazy garlic
1 tin of chopped tomatoes
100 ml Red Wine
3 tbs (45 g) Tomato Paste
2 beef stock cubes
1/4 tsp Black Pepper

Egg freeNut free

Nutrition:
This is based on a 120g serving
1/2 a cup

Calories: 156
Protein: 11gHigh
Fat: 11g
Carbohydrates: 4.4g
Fiber: 1.2g
Sugar: 2.3g

Low sugarHigh protein

Cost to make:
£5.31 / $6.72 (Est.)

*Prices may vary.

Cooking Instructions

Crumble up the stock cubes into a bowl and add 1/4 tsp Black Pepper
Dice up your onion and add the garlic to them, mix it together.
Melt the butter in a pan then fry off the onions & Garlic until soft, about 10 minutes.
Add the sugar to the onions and allow to cook for a further 5 minutes
When the onions are soft, add the minced beef and fry until it is cooked. You can chop this up with a wooden spoon as it cooks.

Empty the chopped tomatoes, Red wine and Tomato paste into a food processor and process for a few seconds so that the tomatoes are well chopped up.
Add the crumbled up stock cubes and Pepper into the cooked beef and mix it in well.
When the beef mixture has been cooking for a few extra minutes add the flour and mix in to form a loose roux.
Add the processed chopped tomato sauce and mix up with a wooden spoon.
Leave this to cook for around 15 minutes on a low heat.
Cover and set aside.

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Chefs Tips

This Ragu is ideal for making Lasagne or Spaghetti Bolognese.

Variations

None

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