Homemade Ragu Sauce: A Chef’s Secret Revealed
Authentic Ragu Sauce Recipe (Perfect for Pasta, Pizza, and Sandwiches)
The sole reason I’m sharing this recipe is to offer a small contribution to those aspiring to start their own culinary ventures. While it may seem like a simple recipe, I confidently share it as it’s one I’ve developed and refined over more than a decade of working as a professional chef! I am currently not active in a kitchen environment, so I am unable to provide in-progress or final photos. The images used are for illustrative purposes only. If there are any issues, I will promptly delete or modify this content. My intention is for this site to be a helpful resource for those planning restaurant ventures, so please use this recipe as a reference.
Ingredients
- 2kg Ground Pork
- 2 cans Whole Peeled Tomatoes
- 1 bottle Tomato Coulis
- 1 bottle Ketchup
- 1kg Fresh Button Mushrooms, finely chopped
- 1kg Onions, finely minced
- 100g Minced Garlic
- 3-4 Bay Leaves
- 30g Coarse Salt (or adjust to taste)
- Black Pepper, to taste
- Olive Oil, generously
Cooking Instructions
Step 1
Crush the whole peeled tomatoes and place them in a pot. It’s best to use all the juice from the cans. You can either crush larger tomato pieces by hand or pulse them briefly in a food processor.
Step 2
Place the pot with the crushed tomatoes over medium heat. Add the tomato coulis and ketchup, stirring well to combine. Once the sauce comes to a boil, reduce the heat to low and let it simmer gently.
Step 3
In a separate pan, heat a generous amount of olive oil. Add the ground pork and brown it until it’s nicely colored. Once the pink is gone and the pork has a good sear, add the minced onions, minced garlic, and finely chopped mushrooms. Sauté everything together until the vegetables are tender. Cooking these ingredients separately before adding them to the sauce greatly deepens the flavor.
Step 4
Add the browned pork and vegetable mixture to the simmering tomato sauce pot and stir well. Toss in the bay leaves and a pinch of black pepper to enhance the aroma. Stir occasionally and let it simmer over low heat until the sauce has reduced by about one-third. Season with salt at this stage. Once the sauce reaches your desired consistency, turn off the heat. Transfer the sauce to a wide pan or tray and let it chill and mature in the refrigerator for a full day. This resting period allows the flavors to meld beautifully, creating a richer and more complex ragu. Store the finished sauce in an airtight container in the refrigerator.