Italian Meat Sauce (Quick Ragu)
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.
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.