A ragù sauce is a staple of Italian cuisine and refers to any sauce to which meat is added. The sauce usually includes garlic, onions, tomatoes, celery, carrots and spices. The origin of ragù sauce can be traced back to Bologna, Italy. Often times a ragù sauce is prepared in a Bolognese style which simply means that the ragù is served over pasta.
Shopping ListPasta - rigatoni (or rotini when that is what your 3 year old son takes off the shelf and insists is his favorite!)
1 large onion (chopped)
1/3 lb ground beef
1/3 lb sweet Italian sausage (hot sausage if you want a hotter sauce) – take sausage out of casing if you buy links
3-4 carrots (peeled, chopped)
1 green pepper (cored and chopped)
1 pkg mushrooms (this sauce is hearty enough if you want to skip the mushrooms)
½ cup (or so) red wine (I use what I am drinking!)
1 can crushed tomatoes
1 stalk celery (if you like, I don’t) (chopped)
½ cup frozen peas (if you like, I do)
Pantry CheckExtra virgin olive oil
3 cloves garlic
Oregano
Basil
Black pepper
Nutmeg in a grinder (mill)
Cook pasta according to package instructions.
Heat 1tbsp oil in frying pay (I never add too much oil to meat)
Add sausage and beef. Add oregano, basil, and black pepper. Chop up and stir until brown.
I brown my meat in one pan while starting the onions et al in another, but you can brown your meat then remove it and continue the instructions below in the same pan.
Heat oil in a frying pan (enough to cover pan)
Add onion to oil
Add garlic on top of onion so it doesn’t burn
Sauté until onion is translucent
Add carrots, green onion and mushrooms, then sauté
Add red wine and allow veggies to soak it up!
Add crushed tomatoes and meat.
Sprinkle on oregano, basil, black pepper, and a couple turns of the nutmeg mill
Allow to simmer for about 20-30 minutes (until veggies are soft)
Add peas and stir until peas are thawed.
Is that hearty or what?! Doesn’t your house smell great?!
Serve over pasta – add parmesan if you desire.
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