Rich and Flavorful Tomato Ragu Sauce (Generous 7 Servings)
Homemade Tomato Ragu Sauce Recipe
I recently had a truly delicious ragu pasta and was inspired to make a large batch of ragu sauce at home. I aimed to maximize flavor using simple ingredients commonly found in the kitchen. Following these steps will result in a remarkably tasty ragu sauce, sure to impress! This versatile sauce is perfect for pasta, bread, rice, and more.
Ingredients (for approximately 7 servings)
- 450g Ground Beef
- 600g Spam (or Luncheon Meat)
- 750g Store-bought Tomato Pasta Sauce
- 60g Minced Garlic (about 4-5 Tbsp)
- 1.5 Onions (medium-sized)
- 200g Button Mushrooms (about 6-8 mushrooms)
- 5 Tbsp Olive Oil
- 1 Tbsp Chicken Stock (or water)
- Salt and Pepper to taste
- Grated Parmesan Cheese, to taste (optional, for added richness)
Cooking Instructions
Step 1
First, peel the 1.5 onions. Finely slice them into thin strips, then chop these strips into small pieces. Finely dicing the onions will help their sweetness infuse better into the sauce.
Step 2
Wash the 200g of button mushrooms under running water. Slice them into manageable pieces, then finely mince them. The mushrooms will add a wonderful depth of flavor to the ragu.
Step 3
Open the cans of 600g Spam and blanch them in boiling water for about 5 minutes. This step helps to reduce the saltiness and excess fat. Once blanched, drain and mash the Spam using a fork or potato masher while it’s still warm. Try to mash it into small pieces rather than leaving large chunks.
Step 4
Heat 5 tablespoons of olive oil in a deep pan or pot over medium-low heat. Add the 60g of minced garlic and sauté until fragrant, being careful not to burn it. As soon as the garlic begins to turn lightly golden, add the 450g of ground beef. Increase the heat to medium and cook, breaking up any clumps with a spatula.
Step 5
When the ground beef is about halfway cooked (its color has changed), add all the mashed Spam to the pan. Continue to cook and stir, allowing the savory flavor of the Spam to meld with the beef.
Step 6
Once the beef and Spam are mostly cooked, add the finely diced onions. Continue to stir-fry over medium heat until the onions become translucent and tender. Cooking the onions thoroughly will bring out their natural sweetness.
Step 7
When the onions are translucent, add the minced mushrooms and a generous pinch of pepper. Stir everything together. The mushrooms will start releasing their moisture as they cook.
Step 8
Combine all the ingredients that have been sautéed so far. (At this stage, you can add 100ml of soju or white wine to help remove any unwanted odors; this is optional.) Stir well and continue to cook over medium heat, allowing the ingredients to meld together as the moisture evaporates.
Step 9
Continue cooking until most of the liquid in the pan has evaporated and the mixture has slightly reduced. This process concentrates the flavors of all the ingredients.
Step 10
Once most of the moisture has evaporated, pour in the 750g of store-bought tomato pasta sauce and 1 tablespoon of chicken stock. Stir well to combine. Reduce the heat to low and let it simmer gently. Stir occasionally to prevent sticking to the bottom. Simmer for about 15-20 minutes, or until the sauce thickens and the flavors have deeply infused. If desired, you can stir in some grated Parmesan cheese at the end for an extra layer of flavor.
