Rich & Hearty Homemade Ragu Sauce
Rich & Hearty Homemade Ragu Sauce
How to Make Authentic Ragu Sauce at Home
This homemade Ragu sauce is made with a generous combination of beef and pork, creating a deep and rich flavor profile. Make a large batch at once to use in various dishes like pasta, lasagna, or sandwiches. It stays fresh for up to a week in the refrigerator and can be frozen for up to two months.
Ingredients- 150g Ground Beef
- 450g Ground Pork
- 1 Tbsp Minced Garlic
- 2 Onions (finely chopped)
- 1 Celery Stalk (finely chopped)
- 3 Tbsp Red Wine
- 2 Cups Water (approx. 400ml)
- 1/2 Chicken Stock Cube
- 1 handful Fresh Basil (or 1 tsp dried basil)
- 1 can (454g) Crushed Tomatoes
Cooking Instructions
Step 1
Heat a little cooking oil in a deep pot over medium-low heat and sauté the minced garlic until fragrant. Once the garlic aroma is released, add the ground beef and pork. Season lightly with salt and pepper, then increase the heat to medium-high and brown the meat until it’s no longer pink and has a nice sear. Don’t discard the flavorful juices released from the meat.
Step 2
Transfer the browned meat to a separate bowl. In the same pot, add the finely chopped onions and celery. Lightly season with salt and pepper to help the vegetables cook down better. Sauté over medium-low heat for about 5-7 minutes, until the vegetables become translucent and tender.
Step 3
Once the vegetables are sufficiently cooked, return the browned meat to the pot and mix well with the vegetables. Tilt the pan slightly to combine the meat juices and vegetables, then pour in the red wine. Cook over medium heat for 1-2 minutes, until the alcohol smell from the wine evaporates, which enhances the flavor and removes any raw wine taste.
Step 4
After the alcohol from the red wine has evaporated, add the water (2 cups), chicken stock cube, and fresh basil leaves (or dried basil). Stir everything together. Bring to a boil over high heat, then reduce the heat to medium-low. Partially cover the pot and let it simmer gently for about 10 minutes to allow the flavors to meld.
Step 5
Pour the crushed tomatoes into the pot and break up any large tomato pieces with a spoon or spatula. Once all ingredients are well combined, reduce the heat to medium-low again. Cover the pot and let it simmer slowly for at least 1 hour, or until it reaches your desired consistency. It’s important to stir occasionally to prevent it from sticking to the bottom. The longer it simmers, the deeper and richer the flavor will become.
Step 6
When the sauce has thickened to your liking and the flavors have deepened, do a final taste test and adjust seasoning with salt and pepper as needed. Once complete, let the Ragu sauce cool before storing it in the refrigerator or freezer for future use.
