Spaghetti al ragu or ragù alla bolognese is the very first dish I learned to make from my in-laws. The closest dish you would know it by is spaghetti bolognese. It's a classic meat-based sauce that has been adapted and modified over the years, but the basic components remain the same - a rich meat ragu served over al dente spaghetti noodles.
The important thing to making a good ragu is the slow cooking process. You want that meat cooking for a long time. The longer you let it simmer, the more depth of flavor you will achieve. My in-laws would always start their sauce early in the morning and let it cook on low heat for hours until it was ready for dinner. That is how I do mine as well. It is the perfect comfort food.
Hubby is from Northern Italy there is always a plate ready when we get there. The whole family loves this delicious pasta dish. The kids love it with fresh tagliatelle as the ragù sauce just gets sucked into the pasta. If you are ever able to make your fresh pasta, I very much recommend it.
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Ingredients
Here is a quick look at what you will need. You can find the full measurements in the recipe card below.
- Carrot
- White Onion
- Celery
- Ground beef
- Ground pork
- Canned tomatoes
- Tomato paste
- Red wine or white wine
- bay leaf (optional)
- olive oil
- Salt and Black pepper to taste
See recipe card for quantities.
Instructions
This is a quick overview of the steps. See the Recipe card below for the rest.
Chop up the carrot, onion, and celery into a deep pot. You are going to sweat the vegetables gently until everything is soft.
Once the vegetables are soft add the ground beef and pork and cook until browned.
If there is a lot of excess fat in the pan, drain some out. Add the Wine and reduce by half. Cook down for about 20 minutes.
Once the wine has reduced by half add the Canned Tomatoes and salt and pepper. Cook for an additional 30 minutes.
Stir in the Tomato Paste then add the bay leaf. Let it simmer on a low heat uncovered for 2-3 hours with the lid on.
Variations and Substitutions
- Pastas - You can use any pasta you like for this recipe. Some popular options are spaghetti, penne, or rigatoni.
- Meat - This recipe calls for a mixture of ground beef and pork but you can also use just one type of meat if desired.
- Herbs and Spices - Customize the flavor by adding in your favorite herbs and spices. Oregano, basil, and red pepper flakes are all great options.
Equipment
- Wooden Spoon
- Pot
Storage
Storage: Store leftovers in an airtight container for 2-3 days. It tastes better the next day.
Freezing: You can store in a freezer bag or airtight container for up to 3 months
Reheat: Thaw in the refrigerator overnight and reheat on the stovetop.
Pro Tips
- "Sweating" the vegetables before adding in the meat will enhance their flavor.
- Don't skimp on the wine - it adds a depth of flavor to the sauce. Do not use cooking wine.
- When adding the meat to the veggie mixture, do it little by little to make sure the beef and pork mix together evenly. It will also be easier to put the salt on the meat this way.
- Add some fresh grated Parmigiana and a bit of Olive oil to add some additional flavors.
FAQ
While the wine does add a depth of flavor to the sauce, you can omit it if preferred. You can also substitute with beef or chicken broth for added flavor.
Spaghetti al ragu is a classic Italian dish that features spaghetti noodles served with a hearty meat sauce. The sauce, also known as ragu, typically consists of ground meat that is cooked with vegetables and seasonings and then simmered in a tomato-based sauce. It is a rich and flavorful dish that is popular in many regions of Italy.
Yes, you can use fresh tomatoes to make the ragu sauce. Many traditional Italian recipes call for using fresh tomatoes as they provide a fresher and more vibrant flavor to the dish. You can either dice and cook the tomatoes with the other ingredients or tomato purée them before adding them to the sauce.
Recipe Card
Spaghetti al Ragu
This classic meat-based sauce is a rich sauce served over pasta. It is a great comfort food when your craving a little taste if Italy.
- wooden spoon
- Pot
- 1 carrot
- 1 Onion
- 1 stalk celery
- 8.8 oz 250g ground beef
- 8.8 oz 250g ground pork
- 16 oz Canned tomatoes
- 1 tablespoon tomato paste
- 1 cup red wine or white wine
- 1 bay leaf (optional)
- 1 tablespoon olive oil
- 1 salt and pepper to taste
- Chop up the carrot, onion, and celery into a deep pot. You are going to sweat the vegetables gently until everything is soft.
- Once the vegetables are soft add the ground beef and pork and cook until browned.
- If there is a lot of excess fat in the pan, drain some out. Add the Wine and reduce by half. Cook down for about 20 minutes.
- Once the wine has reduced by half add the Canned Tomatoes and salt and pepper. Cook for an additional 30 minutes.
- Stir in the Tomato Paste then add the bay leaf. Let it simmer on a low heat uncovered for 2-3 hours with the lid on.
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