Italian Meat Sauce (Quick Ragu)

Unlocking the Secrets of Italian Cuisine: The Art of Making Quick Italian Meat Sauce (Ragu)

Italian cuisine is renowned worldwide for its exquisite flavors, and at the heart of it lies the humble yet immensely satisfying Italian Meat Sauce, known as Ragu. This savory concoction of ground beef, Italian sausage, and aromatic herbs has a rich history and offers limitless possibilities for customization. Lets take a look at the history of Ragu, explore some customizations and provide you with a quick yet still delicious recipe to master this Italian classic.

A Glimpse into Ragu’s History 🇮🇹

Ragu is often associated with the city of Bologna, located in Northern Italy. A time honored-dish with centuries of history, it is modernly synonymous with Bolognese sauce. But in Italy, Ragu is a reference to any meat-based sauce and the style will vary depending on which region of Italy you find yourself. It’s typically made by slow-cooking a combination of meats, such as ground beef, pork, veal, or Italian sausage, along with aromatic vegetables like onions, garlic, and carrots. The meat is browned to develop a deep flavor, and then simmered with tomatoes, herbs, and sometimes wine or broth.

Here’s a couple common variations found in Italy:

• Bolognese Ragu: Originating from Bologna, this version typically features ground beef, pancetta, onions, carrots, celery, tomatoes, and white wine. It’s slow-cooked to perfection and traditionally served with tagliatelle pasta.
• Naples and Southern Ragu: In southern Italy, you’ll find Ragu made with a combination of ground meats like pork and beef, simmered in tomato sauce. It’s a key component of dishes like Neapolitan Lasagna.

The Cooking Process

The slow cooking process allows the flavors to meld together and creates a thick and savory sauce. Ragu is often cooked for an extended period of time to develop a depth of flavor and allow the meats to become tender and infused with the sauce. Here we will only simmer our Ragu for 20-25 minutes (because we are busy and hungry as likely you are too). Many recipes for Ragu call for long cooking times, such as 3 to 4 hours or more. This extended simmering allows the sauce to thicken further and intensifies the flavors, resulting in a richer and more robust Ragu. But, I ensure you that our Quick Ragu can achieve similar flavor in a fraction of the time!

Customization: Make It Your Own:

Ragu is incredibly versatile and can be used in various ways. It is commonly served over pasta, such as spaghetti, fettuccine, or rigatoni, creating a classic dish known as spaghetti Bolognese. Ragu can also be used as a filling for lasagna, a topping for pizza, or as a base for other Italian-inspired dishes.

While we’ll provide you with a tried-and-true recipe shortly, don’t be afraid to experiment with these possibilities to personalize your dish:

1. Meat Variety 🍖🍗🥩🥓: Mix and match meats like pork, veal, or even ground turkey to create a unique flavor profile.
2. Spice Level 🌶: Adjust the chili flakes to control the heat of your sauce. Love it spicy? Add more. Prefer it mild? Reduce the amount.
3. Vegetables 🥕🧄🫑: Enhance the sauce with vegetables like mushrooms, bell peppers, or zucchini for extra depth and nutrition.
4. Fresh vs. Dried Herbs 🌿: While our recipe calls for dried herbs, you can use fresh basil, oregano, and thyme for a burst of fresh flavor.
5. Wine Pairing 🍷: For an authentic Italian experience, consider deglazing the pan with red wine before adding the tomatoes.

Tips for the Perfect Ragu:

To ensure your Quick Italian Meat Sauce (Ragu) is a culinary masterpiece, keep these tips in mind:

• Low and Slow: Simmer your sauce on low heat for an extended period to allow the flavors to meld and intensify.
• Quality Ingredients: Use high-quality canned tomatoes for the best results.
• Layered Flavors: Sear your meats to develop a rich, caramelized flavor before adding the tomatoes.
• Season with Care: Taste as you go and season the sauce gradually. It’s easier to add more salt and pepper than to correct an oversalted dish.

Let’s Get to It! 👨‍🍳👩‍🍳

With a rich history, the beauty of Ragu persists in its ability to bring out the richness of the meats and vegetables, resulting in a complex and flavorful sauce. This versatile sauce can turn a simple plate of pasta into a culinary masterpiece, and it’s a testament to the time-honored traditions of Italian cooking. It’s a comfort food that warms the soul and is perfect for gatherings or a satisfying weeknight meal. Whether you choose to make a classic beef Ragu, a combination of meats, or experiment with your own variations, Ragu is a staple in Italian cuisine that will always deliver a comforting and delicious dining experience.

Now that you’re well-versed in the background and customization possibilities of Ragu, let’s put your knowledge to the test with a delicious Italian Meat Sauce recipe that’s quick to prepare and guaranteed to impress.

We’d love to hear about your experience making this gluten-free dish. Did you try any of the customizations? Have questions or suggestions? Share your thoughts in the comments below. Happy cooking!

Italian Meat Sauce (Quick Ragu)

Brian Ripley

This easy ragu combines the flavors of ground beef and Italian sausage to create a hearty and flavorful sauce. The combination creates a robust and satisfying ragu that's perfect for a comforting meal.

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Course Main Course

Cuisine Italian

Servings 6 servings

Equipment

• 1 large pot

Ingredients

  

• 1 lb ground beef ground
• 1 lb Italian sausage
• 1 white onion diced
• 8 cloves garlic minced
• 2 tbsp olive oil
• 1 28 oz can diced tomatoes drained
• 1 6 oz can tomato paste
• 1 cup beef broth low sodium
• 2 tsp oregano
• 2 tsp dried basil
• 2 large bay leafs
• salt & pepper to taste
• 1 tsp red chili flakes

Instructions

 

• Heat the olive oil in a large pot over medium heat.
  2 tbsp olive oil
• Add the onion and garlic and cook until softened, about 5 minutes.
  1 white onion, 8 cloves garlic
• Add the ground beef and italian sausage. Cook until browned, breaking it up into small pieces with a wooden spoon throughout.
  1 lb ground beef, 1 lb Italian sausage
• Add the crushed tomatoes, tomato paste, beef broth, oregano, basil, bay leaves, salt, pepper, and (optional) red chili flakes. Stir to combine.
  1 28 oz can diced tomatoes, 1 6 oz can tomato paste, 1 cup beef broth, 2 tsp oregano, 2 tsp dried basil, 2 large bay leafs, salt & pepper, 1 tsp red chili flakes
• Reduce heat to low and simmer the sauce for about 20-25 minutes, stirring occasionally. Allow to simmer longer if the sauce is too liquid. The beef broth will continue to evaporate.
  
• While the sauce simmers, cook the pasta according to package instructions. We love this sauce on any of the Barilla Protein+ pastas! A little extra protein while still getting that pasta fix.
  
• Drain the pasta and toss it with the ragu.
• Serve hot, topped with grated Parmesan cheese if desired.
  

Notes

Feel free to let simmer longer if you are not in too much of a rush.

Keep in mind that while a longer cooking time can enhance the flavors, it's also important to monitor the sauce as it cooks to prevent it from drying out or sticking to the pot. Stirring occasionally and adjusting the heat as needed will help ensure that the ragu cooks evenly and maintains a desirable consistency.

On the same note, if your ragu is too liquid then it is not yet ready. Allow it to simmer a bit longer while the beef broth evaporates.

Keyword flavorful, ground beef, italian sausage, meat sauce, Pasta, rich and flavorful, yummy