NONNI'S HOMEMADE RAGU SAUCE
Easy homemade Ragu Sauce - meaty and full of flavour just like Nonna makes!
Provided by Alisa Infanti | The Delicious Spoon
Time 3h20m
Number Of Ingredients 9
Steps:
- Add strained crushed tomatoes to a heavy bottomed stock pot
- In a pan cook ground beef thoroughly breaking up into small pieces. When done drain the fat and add to stock pot
- Add olive oil to the same pan and heat on medium. Add the onions and garlic and sautee until the onions become translucent. Add to stock pot.
- Add parsley, basil, oregano and sugar to stock pot. Stir well. Cover slightly and simmer on low for 2-3 hours or until sauce reduces to the consistency you prefer.
- Serve or store in fridge when completely cooked in sealed containers until a later date. Freeze for up to 3 months.
Nutrition Facts : ServingSize 1 serving, Calories 290 kcal, Carbohydrate 30.7 g, Protein 23.3 g, Fat 10.6 g, SaturatedFat 3.6 g, TransFat 0.3 g, Cholesterol 50 mg, Sodium 180 mg, Fiber 6.7 g, Sugar 20.2 g, UnsaturatedFat 5.2 g
RICH RAGU
A rich, versatile meat sauce: serve it Bolognese-style with spaghetti or use it as a base for lasagne or moussaka
Provided by Good Food team
Categories Dinner, Main course, Pasta, Supper
Time 1h55m
Number Of Ingredients 13
Steps:
- Heat the oil in a large pan and add the onion, celery and carrot. Fry over a medium heat for 10 mins, stirring now and then, until softened and starting to colour.
- Stir in the mince and cook, breaking up any clumps of meat with a wooden spoon, until browned.
- Add the tomato purée, garlic and thyme, and cook for 1-2 mins more. Pour in the wine, if using, and increase the heat to boil off most of the alcohol. Reduce the heat, stir in the stock and season. Cover with a tight-fitting lid and leave to cook gently for 1 hr-1 hr 15 mins until the meat is tender and the sauce has thickened.
- Remove the lid and continue cooking for 15 mins. Meanwhile, cook the pasta following pack instructions. Reserve a mugful of the cooking water, then drain the spaghetti and add to the ragu with the Parmesan. Toss well and add a little pasta water to help the sauce coat the spaghetti. Serve with a side salad and extra cheese, if you like.
Nutrition Facts : Calories 705 calories, Fat 15 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 79 grams carbohydrates, Sugar 9 grams sugar, Fiber 7 grams fiber, Protein 54 grams protein, Sodium 0.9 milligram of sodium
RAGU BOLOGNESE
This is the real deal, an authentic recipe for a meat sauce.
Provided by Mike Oxsolong
Categories Meat and Poultry Recipes Pork Ground Pork Recipes
Time 3h10m
Yield 6
Number Of Ingredients 12
Steps:
- Heat olive oil and butter in a large saucepan over medium heat. Saute onion, celery and carrots until soft. Add veal, pork, beef and pancetta, and cook until evenly brown, 15 to 20 minutes. Pour in milk, and cook until liquid has evaporated, about 15 minutes. Stir in tomato sauce and beef broth. Cover, and simmer 2 1/2 hours.
Nutrition Facts : Calories 750.5 calories, Carbohydrate 8.8 g, Cholesterol 182.4 mg, Fat 63 g, Fiber 1.9 g, Protein 36.6 g, SaturatedFat 23.5 g, Sodium 990.6 mg, Sugar 5.8 g
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- Heat 1 1/2 tbsp oil over high heat in a large heavy based pot. Add the beef and sausage. Cook, breaking it up as you go, until browned. Use a slotted spoon to remove into a bowl.
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