How Long Do I Need to Cook This Meat Sauce?

A minimum of 1 hour ensures that the flavors meld together to create a delectable and rich sauce. Time = Flavor so the longer the sauce slowly cooks the better.

Can I Make This Meat Sauce in a Slow Cooker?

Absolutely! Transfer the browned meat, sauteed vegetable mixture to a slow cooker, add the remaining ingredients, and cook on high for 2-3 hours or low for 4-6 hours.

Ragu vs Bolognese: What’s the Difference?

Ragu boasts red wine and a tomato-rich base, while a traditional Bolognese sauce calls for white wine and includes milk for a creamier texture. These are the obvious difference, but if you ask an Italian mama, I’m sure she will be able to give you a long list of differences.

Can I Use Dried Herbs Instead of Fresh Herbs?

Yes, you can substitute fresh herbs with 2-3 tbsp of Italian seasoning.

Can I Use This Meat Sauce Recipe to Make Lasagna?

Absolutely! The slow-cooked tomato sauce works wonders in creating a sumptuous and hearty lasagna. Here’s our favorite Authentic Italian Lasagna with Bechamel Sauce recipe.

Best Italian Meat Sauce Recipe (Easy Ragu Recipe)

Name: Best Italian Meat Sauce Recipe (Easy Ragu Recipe)
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: Italian
Ingredients: 2 - 3 tablespoons olive oil; 500g ground beef; 500g ground pork; 1 - 2 white onions, finely chopped (200g); 2 - 3 carrots, finely chopped (200g); 3 - 4 celery stalks, finely chopped (200g); 2 - 3 cloves of garlic, minced (20g); 4 - 5 sprigs of fresh rosemary, chopped; 4 - 5 sprigs of oregano, chopped; 2 bay leaves; ½ tsp fennel seeds; ¼ tsp chili flakes; 2 cans whole peeled tomatoes, whizzed; 2 tablespoons tomato paste; 250ml red wine (1 cup); 250ml beef stock (1 cup); Salt and black pepper to taste

Description

Indulge in Italian comfort with our Easy Ragu Recipe. Aromatic seasonings, beef and pork blend seamlessly with fresh ingredients. Perfect for pasta or dietary swaps, and convenient for batch cooking and freezing.

Ingredients

2 - 3 tablespoons olive oil

500g ground beef

500g ground pork

1 - 2 white onions, finely chopped (200g)

2 - 3 carrots, finely chopped (200g)

3 - 4 celery stalks, finely chopped (200g)

2 - 3 cloves of garlic, minced (20g)

4 - 5 sprigs of fresh rosemary, chopped

4 - 5 sprigs of oregano, chopped

2 bay leaves

1/2 tsp fennel seeds

1/4 tsp chili flakes

2 cans whole peeled tomatoes, whizzed

2 tablespoons tomato paste

250ml red wine (1 cup)

250ml beef stock (1 cup)

Salt and black pepper to taste

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Instructions

1. Brown the meat:

- In a large pot, heat the 1 tbsp of olive oil over medium heat.

- Add the ground beef and pork and season with salt and pepper. Cook the meat until browned, breaking it up with a wooden spoon. Remove the meat from the pot and set aside.

2. Saute the vegetables and add the flavorings:

- Heat the remaining olive oil over medium heat and sauté onions, carrot, and celery until softened.

- Add the garlic, rosemary, oregano, bay leaves, fennel seeds, and chili flakes, and cook for another minute to release their flavors.

- Add the tomato paste and cook for another minute.

3. Add the rest of the ingredients and simmer the sauce:

- Return the browned meat to the pot and add the red wine, cook over low heat until most of the wine has cooked away.

- Stir in the whole peeled tomatoes and beef stock. Bring the sauce to a simmer, then reduce the heat to low. Let it cook uncovered for at least 1 hour, stirring occasionally to prevent sticking. The longer it simmers, the more flavorful it will become. You can add more stock or water as needed.

4. Season:

- Taste the sauce and season with a little more salt and pepper.

Notes

Chef’s Tips:

1. Use a heavy based large saucepan, cast iron pot, or a Dutch oven for best results, these pots hold the heat the best.

2. We like to do half of the meat at a time so we don’t overcrowd the pot. This will cause the meat to boil rather than brown.

3. If your sauce tastes a little acidic, add a splash of balsamic or ½ tsp of brown sugar and continue simmering.

Storage Instructions - With busy schedules in mind, this meat sauce is perfect for meal prep and batch cooking.

Make Ahead - Prepare a double batch (or triple batch) to enjoy now and freeze the rest for later, making weeknight dinners a breeze.

Storing Leftovers - Store any leftovers in an airtight container in the refrigerator for up to 2-3 days.

Freezing - Cool meat sauce completely, and portion into airtight containers or freezer-safe bags. Label and date your containers or freezer bags and freeze them for up to 3 months.

How to defrost the ragu - To thaw, transfer the frozen sauce from the freezer to the refrigerator and allow it to gradually thaw overnight.

Reheating Instructions: Stovetop - Gently reheat the sauce in a saucepan over medium heat, stirring occasionally until warmed through. Microwave - Microwave in short intervals, stirring between each interval until piping hot.

Prep Time: 15 minutes
Cook Time: 1hour
Category: Dinner Recipes
Method: Stovetop
Cuisine: Italian

Nutrition

Serving Size: Serving
Calories: 348
Sugar: 3.8 g
Sodium: 372.9 mg
Fat: 20.7 g
Carbohydrates: 8.5 g
Protein: 26.1 g
Cholesterol: 82.5 mg