Homemade Ragu | Pantry Style Ragu | Ragu | Ragu Sauce | Ragout | Ragout Sauce | How to make Ragu

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey is leaner, while ground pork is often less expensive.

red wine

🥗Healthier: non-alcoholic wine

💰Cheaper: beef broth

Non-alcoholic wine provides similar flavor without alcohol, while beef broth is cost-effective.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is dairy-free while pecorino is often less expensive than parmesan.

Dice half of a large onion into fine pieces.

Peel and dice 85 grams of carrots into fine pieces.

Wash and dice one large stalk of celery (approximately 45 grams) into fine pieces, discarding the leaves and tough veins.

Heat a 12-inch skillet over medium to medium-high heat and add 3 tablespoons of extra virgin olive oil.

Add the diced vegetables to the skillet and sauté for about 10 minutes until they are translucent and tender, being careful not to brown them.

Add 250 grams of ground beef and 250 grams of ground pork to the skillet, breaking it up with a spatula and cooking until the meat is no longer red but not fully cooked.

Pour in 1 cup (250 milliliters) of dry red wine and reduce until there is no wine left in the bottom of the skillet, stirring occasionally.

Add 500 grams of tomato puree to the skillet and stir to incorporate, then reduce the heat to medium to avoid burning.

Add 250 milliliters of veal stock to the mixture, adjusting the amount of liquid as needed to ensure the sauce is not too thick.

Simmer the ragu sauce for about one to two hours, stirring occasionally to prevent burning.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens