Ragu (meat sauce)
Ragu (meat sauce)

Hello everybody, it is Louise, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, ragu (meat sauce). It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Ragu (meat sauce) is one of the most popular of recent trending foods on earth. It is easy, it is fast, it tastes delicious. It is appreciated by millions daily. Ragu (meat sauce) is something which I have loved my entire life. They’re nice and they look wonderful.

Complete your dish with the well-rounded taste of RAGÚ® Old World Style® Meat Sauce, crafted with farm-grown tomatoes and Italian seasonings. RAGÚ® is your source for a variety of delicious pizza and spaghetti sauces. As with most good Italian sauces, it starts with an Italian soffritto—finely chopped carrot, celery, and onion sautéed in olive oil—that is basically the same thing as the French mirepoix.

To begin with this recipe, we have to first prepare a few components. You can have ragu (meat sauce) using 19 ingredients and 10 steps. Here is how you cook it.

The ingredients needed to make Ragu (meat sauce):
  1. Take 500 g Minced beef
  2. Take sausages (optional)
  3. Take 1 can plum tomatoes
  4. Take 1/2 can water
  5. Make ready 1 large carrot
  6. Prepare Sun dried tomatoes (optional)
  7. Make ready 1 stick celery (optional)
  8. Make ready 1 medium onion
  9. Take cube Stock
  10. Make ready Star anise
  11. Take 1 teaspoon cumin
  12. Take 1 splash red wine
  13. Prepare 2 tablespoons tomato purée
  14. Take 2 tablespoons tomato ketchup
  15. Take 2 tablespoons garlic purée
  16. Make ready 1/2 tablespoon gravy granules
  17. Prepare 1 1/2 teaspoon sherry vinager (optional)
  18. Get salt & pepper
  19. Take 2 teaspoon Cheyenne pepper (optional)

The first ragù as a sauce, ragù per i maccheroni , was prepared and recorded by Alberto Alvisi, the cook to the Cardinal of Imola (at the time maccheroni was a general term for. Ragu alla Bolognese or Bolognese is a variation of Ragu and the most popular version of Ragu. It uses white wine and less tomatoes. Beef, soffritto, pancetta, onions, tomato paste, meat broth, white wine, and cream or milk.

Instructions to make Ragu (meat sauce):
  1. Empty the can of plum tomatoes into a large sauce pan with half a can of water and a stock cube on a medium to low heat. Add a star anise and cumin.
  2. Dice the carrots, celery (optional) and sun dried tomatoes (optional) and add to the sauce pan.
  3. Brown the mince beef and add it to the sauce pan. Do allow enough space in the pan to allow the liquids to boil off to really brown the mince.
  4. You can also fry up some sausages (optional), cut them up and add them to the sauce.
  5. Dice and fry the onions in the same pan until translucent.
  6. Deglaze the pan with some red wine and add that to the sauce. This ensure all the goodness that was stuck to the pan is transferred to the sauce.
  7. Add the tomato purée, garlic purée, tomato ketchup. Mix everything in and simmer for at least 30 minutes.
  8. To thicken I use gravy granules, but cornstarch mixed in water will also work or any other thickening agent.
  9. Add the sherry vinegar (optional) as a final touch. You can add salt and pepper to taste, but what I like best is to add Cheyenne pepper which gives it a warming kick.
  10. Boil up your favourite pasta, add the ragu sauce and enjoy. I prefer fusilli because it really holds the meat sauce.

Discover RAGÚ® for amazing spaghetti sauces and pasta recipes. Our selection includes delicious smooth, chunky, organic, cheese, and pizza sauces. This collection of recipes from RAGÚ® include wholesome family favorites perfect for lunch, dinner or just as a quick snack. Whether you're looking for a feast or a quick bite, RAGÚ® has the recipes for you. Heat olive oil and butter in a large pan over medium heat.

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