ragu sauce recipe
The Best ragu sauce recipe
Classic Homemade Ragu Sauce
A rich, slow-cooked tomato sauce perfect for pasta, meatballs, or grilled meats. Simple ingredients create deep flavor with minimal effort.
🥘Ingredients
- 2 lbs ground beef
- 1 large onion
- 3 cloves garlic
- 2 (28 oz) cans crushed tomatoes
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 tsp salt
- ½ tsp black pepper
- 1 bay leaf
- 1 cup beef broth
- 1 cup heavy cream (for thicker sauce)
👨🍳Directions
-
1
Brown the ground beef in a large pot over medium heat until no longer pink. Drain excess fat if needed. -
2
Add diced onion and minced garlic, cooking until softened (about 5 minutes). Stir in oregano, basil, salt, and pepper. -
3
Pour in crushed tomatoes and bay leaf. Stir well, then add beef broth if using. Bring to a simmer. -
4
Reduce heat to low, cover, and simmer for 25–30 minutes until sauce thickens and flavors meld. -
5
Remove bay leaf, adjust seasoning if needed, and stir in heavy cream (if using) for a creamier texture. -
6
Let sauce cool slightly before serving or storing.
🔧Equipment
- Large pot
- Wooden spoon
- Measuring cups
- Knife and cutting board
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Homemade Ragu Sauce Works
❓ Frequently Asked Questions About Ragu Sauce
How long does it take to make this ragu sauce?
This ragu sauce typically takes about 45 minutes to 1 hour to prepare, depending on whether you’re using fresh or dried tomatoes. If you’re simmering it from scratch, allow an extra 20–30 minutes for the flavors to meld fully.
Can I make this sauce ahead of time?
Yes, you can prep the sauce ingredients in advance—chop the vegetables, measure the herbs, and store them separately. Assemble the sauce in a pot just before cooking to avoid over-development of flavors. Once simmered, cool it, then refrigerate for up to 3 days or freeze for up to 3 months.
What if I don’t have a heavy-bottomed pot?
A heavy-bottomed pot helps prevent hot spots, but a thick, sturdy saucepan will work if you stir frequently and keep the heat moderate. Avoid high heat to prevent burning the sauce.
How do I adjust the spice level?
Start with the recipe’s suggested amount of red pepper flakes or fresh chili. Taste as you go—add more if you prefer heat, or reduce it by removing a few spoonfuls of the sauce before serving. Always adjust to your taste after cooking.
Can I use canned tomatoes instead of fresh?
Absolutely! Use 14-ounce cans of crushed or diced tomatoes (no added salt) and reduce the liquid slightly to avoid a watery sauce. Simmer for the same time as fresh tomatoes to let the flavors deepen.
