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parsnip mash

Ragu Sauce

Cowbridge Kitchen

Ragu Sauce is an authentic Italian Ragu recipe that is perfect for making Spaghetti Bolognese, Moussaka or Italian Meatballs.

A flavoursome Meat Ragu Sauce for an authentic Mediterranean Pasta at home needs to be cooked slowly so that the sauce reduces over time and the true Ragu flavours develop.

Ragu is basically a meat based sauce often made with minced beef and it can be used for anything from Lasagne to Tagliatelle Al Ragu.


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It takes about 55 minutes to make this
15 min Prep time
40 min Cooking time
Cooking timer Time
Nutritional Facts
This is based on a 120g serving
1/2 a cup

Calories: 156
Protein: 11g
Fat: 11g
Carbohydrates: 4.4g
Fiber: 1.2g
Sugar: 2.3g
Nutritional information Nutrition
This recipe will serve 3 people Table for Two Servings
Easy : This recipe is nice and simple
Anybody can have a go at this recipe
Chefs hat Difficulty
▼ Other recipes in this category

Bolognese Ragu Recipe

sauce in a pan

Ragu sauce is a meat based sauce in Italian cuisine. This Ragu is offten called a Bolognese Sauce and can be used as the filling for Lasagne or Tagliatelle al Ragù.

This Italian meat sauce is perfect with any type of pasta. It is customary to top this with a hard Italian cheese such as Pecorino, Caprino (Molise) or Parmesan.

Food made with this sauce go well with a fruity red wine.


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serving tray Cuisine:Italian
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ingredients

350 g fresh minced beef
1 Brown Onion
1 tbs of Soft Brown Sugar (15g)
30 g Salted Butter
15 g of plain flour
1 tsp of lazy garlic
1 tin of chopped tomatoes
100 ml Red Wine
3 tbs (45 g) Tomato Paste
2 beef stock cubes
1/4 tsp Black Pepper

Cooking Instructions

  1. Crumble up the stock cubes into a bowl and add 1/4 tsp Black Pepper
  2. Dice up your onion and add the garlic to them, mix it together.
  3. Melt the butter in a pan then fry off the onions & Garlic until soft, about 10 minutes.
  4. Add the sugar to the onions and allow to cook for a further 5 minutes
  5. When the onions are soft, add the minced beef and fry until it is cooked. You can chop this up with a wooden spoon as it cooks.
  6. Empty the chopped tomatoes, Red wine and Tomato paste into a food processor and process for a few seconds so that the tomatoes are well chopped up.
  7. Add the crumbled up stock cubes and Pepper into the cooked beef and mix it in well.
  8. When the beef mixture has been cooking for a few extra minutes add the flour and mix in to form a loose roux.
  9. Add the processed chopped tomato sauce and mix up with a wooden spoon.
  10. Leave this to cook for around 15 minutes on a low heat.
  11. Cover and set aside.
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Tips -
Other ideas:
''This Ragu is ideal for making Lasagne or Spaghetti Bolognese''