Rag Aka Bolognese Sauce
A well-made ragÃ¹ is probably my favourite thing to eat in the world. Unfortunately, in my opinion, its not something which is widely available outside the region of Emilia-Romagna. Luckily, its one of my specialities. Over the years, through learning from my aunt and nonna, asking people what their nonna did, reading, doing a lot of eating, and experimenting, Ive come up with a recipe and fool-proof technique that gives results just like those in Bologna.
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Can You Put Raw Ground Beef In Spaghetti Sauce
It is possible, but it is not recommended. It is preferable to cook it separately so that it browns more evenly and develops more flavor. After that, youll add it to the sauce. Certainly. However, its preferable to boil the beef separately since it allows you to drain out any excess liquid/juice and fat before blending the meat with the sauce.
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How To Make Il Soffritto
Finely chop equal amounts of carrot, white onion and celery. To make Italian beef ragu, I use 1 carrot, 1 celery stick and 1 white onion.
Saute the chopped veggies in a large pan with a little olive oil. The key is to saute the veg slowly on a low/medium heat so they soften and release all the delicious flavours without browning or burning
Once the vegetables are soft add the ground beef and pork to the pan and brown then add the red wine and continue to cook until the wine has reduced by half.
Once the wine has reduced add the tomato passata/pureed tomatoes and half of the beef stock. Stir the sauce and let it simmer on a low heat for 2 and a half hours topping up the rest of the stock as it reduces.
Tip: Remeber to check on the ragu every now and then to stir it and add extra stock or water if needed.
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Slow Cooked Shredded Beef Ragu Sauce
Theres this annoying thing thats been a thorn in my backside all my working life. This thing called pride.
Im not a professional food photographer, or food stylist, videographer or a chef for that matter. But that doesnt matter. What does matter is being proud of everything that I have on my website, knowing that even if there are people out there who can take better photos and make better videos, that Ive done the best I can do and Im proud of what Im sharing.
3 years into blogging with over 500 recipes, I still get butterflies when I hit Publish on a new or updated recipe.
And having rewritten, rephotographed and made a video for this Shredded Beef Ragu which I first shared over 2 years ago, yes Im going to have butterflies when I hit Publish on this because its one of my all time personal favourites.
I have a weakness for all things slow cooked, but hands down this shredded beef ragu is one of my all time favourites. Id dare say I love it even more than traditional Ragu Alla Bolognese. Its the shredded beef that seals the deal for me. The way it soaks up the sauce and clings to the pasta. Its an absolute ripper!
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How To Store Your Leftovers
Another great thing about this lasagna recipe is that it feeds a crowd and tastes great even the next day.
Just store leftovers in the fridge and theyll keep well for up to 5 days.
You can either cover the dish with plastic wrap or slice it into smaller pieces and transfer them into air-tight containers.
Rd Rule Of Bolognese: Learn To Make It From An Italian Auntie
The only way to truly learn Italian cooking is not at a fancy cooking school, but in the kitchens of the aunties and grandmas that have passed these recipes on for generations. Thats the real deal, with real ingredients, feeding real families. So, when I inquired about learning to make pasta Bolognese while away at Blogville in Bologna, the programs manager, Nick, took me to the best place: his aunts house.
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Pasta Bolognese Ingredients Youll Need
Now, every Italian grandmother and auntie will swear their familys recipe is the best. And I dont doubt them. The type of red wine they use might be different. Or they might swear by their local butchers ground meat mix. But the basic ingredients will be the same. Ive included a quick list of ingredients below to make your grocery shopping easier, plus a few tips for substitutions if you cant find something.
- 1 pound wide noodle pasta*
- 1-2 whole carrots
* For pasta, tagliatelle is what ragu is served with in the city of Bologna. But if you cant find tagliatelle, look for a wide noodle pasta such as fettuccine or pappardelle. Even a spiral shaped fusilli or rotini do a good job of holding onto the sauce.
** This works out to be about a pound of meat. You can ask your local grocer to make a meat loaf pack for you. Ive also made this sauce with a farmers blend of beef, pork, and bacon. If you cant find plain ground pork, ground chicken is a good substitute.
Raos Homemade Sensitive Formula Marinara Sauce
This marinara was formulated without onions or garlic for those who suffer from gastric distress or are following a low FODMAP diet, have IBS, or have many food sensitivities. If you dont suffer from any of these ailments, dont bother with this sauce. Its high in calories and high in fateven if its the healthy kind, it should still be eaten in moderation.
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How To Make Spaghetti With Ground Beef And Ragu Sauce
In a large nonstick pan, brown the ground beef and onion until well browned. Drain if preferred. Bring the sauce to a boil after stirring it in. Reduce the heat to low and cook, covered, for 5 minutes, stirring periodically, until the vegetables are tender. If preferred, serve over your favorite hot pasta of choice. Hey!
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Whats The Difference Between A Ragu And A Bolognese
Although both of these Italian sauces are delicious, they are not one and the same. Ignore the jarred product found on the shelves of the grocery store authentic ragu is not a simple tomato sauce. Ragu is a meat-based sauce, typically made using ground beef, pork, veal, and sometimes lamb. In addition to meat, authentic Italian ragu sauce also includes sauteed minced vegetables, white wine, and cream. Bolognese uses more tomato sauce and does not include cream.
Our recipe for 3-Meat Ragu Sauce is dairy-free, as it does not include cream. The vegetables we use are carrot, onion, celery, and zucchini. Additionally, we substitute beef broth for the wine.
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How To Reheat Lasagna
You can use the microwave to reheat individual slices.
Just dont do so on full power because it wont reheat the lasagna evenly. I like to reheat for 2 minutes at 70%.
If youre reheating the whole dish, cover it with aluminum foil and reheat in the oven at 350 degrees Fahrenheit for 30 minutes, or until its internal temperature reaches 165 degrees Fahrenheit.
Newmans Own Organics Marinara
Dont worry about the higher-than-average sugar content for a no-sugar-added sauce. The sugar comes from au-natural sources like tomatoes and pureed carrots. You wont be Googling how to get rid of bloating after this sauce. Even though they dont mention anything about low-sodium, this organic marinara is actually a great option for those looking to cut back on salt.
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How To Make Ragu With Ground Chicken In 30 Minutes
In our recipe below, we call for ground chicken. Keep in mind that ground turkey, beef, pork or fresh sausage will all work nicely in the recipe.
To make the sauce, cook onions, carrots, and celery until softened and sweet stir in rosemary and garlic. When the vegetables are fragrant, add the ground chicken and cook until browned.
Pour in some red wine If you dont have a bottle open on hand, scratch it and use chicken or turkey stock instead. Then add . Cook the sauce for about 10 minutes and serve over pasta.
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Recipe updated, originally posted February 2012. Since posting this in 2012, we have tweaked the recipe to be more clear. Adam and Joanne
Is There Milk In Bolognese
While staying in Bologna and taking cooking classes there, we never added milk to the ragu. However, there are a lot of recipes that have milk included in Bolognese. So I did some research to see if this was just up to preference, or if it was an American Italian thing. Turns out, adding milk is up for a hot debate!
I included three hard line rules for making Bolognese sauce above, but everything else is truly up to your preference. I texted my friend Stephanie and asked her if she added milk to her Bolognese. But this sent us down a rabbit hole of research.
The first recorded recipe for Bolognese ragu by Pelligrino Artusi includes veal, bacon, butter, and very little tomatoes. It actually sounds quite different from the Bolognese sauce that is so loved today! The regions to the north of Bologna are known for their buttery and creamy dishes, such as the butter and sage sauces of Lombardi and Piedmont. And south of Bologna is the Tuscany region, known for garlicky tomato sauces. Even Bologna sits between two regions with Emilia to the west and Romagna to the east.
So, when it comes to adding milk, truly it is up to your preference. And family recipes will differ depending on where theyre from in the Emilia Romagna region. Some chefs say that the milk softens the meat. Personally, I think simmering the sauce in wine for three hours is what softens the meat.
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NYC-based Petite Pasta Joint is the creation of Emily Fedner of foodloversdiary and Sarah Raffetto of Raffetto’s Fresh Pasta. It specializes in pop-up pasta events, and this dreamy fettuccine with white beef ragu is one of their signature dishes. Sarah even dubbed it “their favorite pasta child of the season.” She loves butter, cream and cheese, which remind her of her childhood and all things comfort, while Emily is a self-proclaimed anti-red sauce gal, so the dish suits them both really well. It’s absolutely delicious!
Italian Ragu Variations And Substitutions
This sauce is gluten-free and low-carb, suitable as well for a keto-diet. To make this ragu recipe vegetarian you can swap the meat by adding mushroom or eggplants when in season. To make this ragu recipe vegan I recommend using eggplant, when in season or Tuscan kale along with lentils and some tomato passata.
A variation for this recipe would be to add some veal or pork, halving the quantity you used for the beef. To make it even richer you can add some minced bacon. At times I add mushrooms or peas. In terms of spices, you can add some dried chilli , Rod loves spicy food, so at times I add some heat to the dish.
In terms of substitution: instead of onions, you can use shallots, that has a more delicate taste. For the broth, I use vegetable broth. If you want a stronger flavor you can use chicken or beef broth.
If you do not drink alcohol, you can sub the wine with an equal amount of vegetable broth or any broth of your choice.
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The Difference Between Ragu And Bolognese
Ragu depending on where you are in the world is a meat-based sauce usually consisting of finely chopped vegetables, ground meat and cooked in a liquid such as wine, tomatoes or stock.
Bolognese on the other hand actually means something originating from Bologna, Emilia Romagna and their classic ragu alla bolognese has been a little lost in translation over the years.
Its very similar to this one although is often made with white wine and sometimes milk which is thought to tenderise the meat.
Its also traditionally served with tagliatelle pasta and never spaghetti which is why youll hear Italians say that Spaghetti Bolognese doesnt exist.
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Slow Cooked Beef Ragu
This Italian ragu is slow-cooked because it needs time to develop all the incredible flavours BUT it’s not as time-consuming as you may think.
Because this classic beef ragu recipe is made with ground beef and pork it doesn’t need as much time as a big chunk of meat would to break down and tenderise.
This ragu needs a minimum of 2.5 hours cooking time so you can easily make it only a few hours before serving it.
That being said the longer it has to simmer the better the flavour will be, just remember that you’ll need to keep topping up with water or stock to stop it reducing too much.
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Now For Some Specifics On The Sauce
When I was little, my mom used to make spaghetti sauce this way, so it reminds me of my childhood. Its comfort food at its best! I have several other fancier or from scratch sauces , but this one, which uses a jar of your favorite marinara as a starting point, rivals the best of them.
And Ive found its quite versatile!
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Easy Homemade Ragu Sauce
This easy and delicious ragu uses less than 10 ingredients and can be prepared and ready to serve in 40 minutes, making it perfect for a weeknight dinner. But the layered flavors in this sauce will also make it perfect for date night!
- 1 ½ pounds ground beef
- 3 cloves garlic, minced
- 3 tablespoons fresh basil, finely chopped, plus more for garnish
- ¼ cup fresh parsley, chopped
- 3 tablespoons dried oregano
- Saviola Imported Parmigiano Reggiano D.O.P. Wedge for serving
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What Is The Best Fettuccine Alfredo Sauce In A Jar
- Best Overall: Little Italy in the Bronx Alfredo Sauce.
- Best Budget: Classico Creamy Alfredo Pasta Sauce.
- Best Gluten-Free: Newmans Own Alfredo Pasta Sauce.
- Best Vegan: Primal Kitchen No Dairy Alfredo Sauce.
- Best Classic: RAGÃ Classic Alfredo Sauce.
- Best for Kids: Prego Homestyle Alfredo Sauce.
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Can You Freeze Ragu Sauce
Ragu is definitely freezer-friendly, making it a great choice to use when making freezer meals. Add the ragu sauce to a make-ahead lasagna, or just store a batch in freezer-safe containers.
Note: Before freezing the sauce, be sure that it is completely cool. If you skip this important step, you risk ice crystals forming on the sauce. Trust us nobody wants to eat ragu with freezer burn.
Once the sauce is frozen, it should keep well for up to 3 months.
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Our Simple Homemade Beef Rag Recipe Is Pure Weeknight Comfort
When does a pound and a half of ground meat become a transcendent meal? When its cooked with herbs and plenty of garlic, then given a glorious umami boost from canned tomatoes and simmered until its positively dripping with flavor. Spoon that glorious mixture over your favorite pasta and youve got a dinner thats both simple and simply the best. Working with just pantry and freezer staples, we created an easy ragù recipe thatll rescue dreary weeknights and hurried dinner timesits so good, it basically forces you to stop and take notice! So, on a day that really needs dinner timewhether it feels like theres time or notwhip up this quick ragù recipe and gather the crew. This recipe is an invitation to sit down and chat and eat and enjoy together, even for just a few minutes.
Top Tips For Making The Very Best Beef Ragu
- Dont rush the soffritto or you wont get the real depth of flavour.
- Make sure to use 50/50 ground beef and pork.
- Use high-quality passata as cheaper brands can be very acidic.
- Use a red wine thats good enough to drink and never use cooking wine.
- Try to use the highest quality beef stockor broth you can find if not homemade. This sauce is super simple so high-quality ingredients are important.
- If serving the traditional way with tagliatelle pasta then boil the pasta then add it straight into the ragu and toss to coat before serving.
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