Ragu (meat sauce). Find Deals on Ragu Meat Sauce in Pantry Staples on Amazon. RAGÚ® Old World Style® Meat Sauce features cooked ground beef in an italian seasoned spaghetti sauce that's made from delicious vine ripened tomatoes. Important Update : We recognize that finding our product may be a challenge right now and are working hard to keep up with demand to restock your favorite products.
Important Update : We recognize that finding our product may be a challenge right now and are working hard to keep up with demand to restock your favorite products. Discover RAGÚ® for amazing spaghetti sauces and pasta recipes. Our selection includes delicious smooth, chunky, organic, cheese, and pizza sauces. You can cook Ragu (meat sauce) using 19 ingredients and 10 steps. Here is how you cook it.
Ingredients of Ragu (meat sauce)
- Prepare 500 g of Minced beef.
- Prepare of sausages (optional).
- You need 1 can of plum tomatoes.
- Prepare 1/2 can of water.
- Prepare 1 of large carrot.
- You need of Sun dried tomatoes (optional).
- It's 1 stick of celery (optional).
- It's 1 of medium onion.
- It's cube of Stock.
- It's of Star anise.
- You need 1 teaspoon of cumin.
- Prepare 1 splash of red wine.
- It's 2 tablespoons of tomato purée.
- You need 2 tablespoons of tomato ketchup.
- It's 2 tablespoons of garlic purée.
- You need 1/2 tablespoon of gravy granules.
- You need 1 1/2 teaspoon of sherry vinager (optional).
- Prepare of salt & pepper.
- It's 2 teaspoon of Cheyenne pepper (optional).
Important Update : We recognize that finding our product may be a challenge right now and are working hard to keep up with demand to restock your favorite products. Ragù di carne is the classic Italian meat sauce and, while there are many different regional versions, this one has a Tuscan spin. As with most good Italian sauces, it starts with an Italian soffritto—finely chopped carrot, celery, and onion sautéed in olive oil—that is basically the same thing as the French mirepoix. Ragu alla Bolognese or Bolognese is a variation of Ragu and the most popular version of Ragu.
Ragu (meat sauce) instructions
- Empty the can of plum tomatoes into a large sauce pan with half a can of water and a stock cube on a medium to low heat. Add a star anise and cumin..
- Dice the carrots, celery (optional) and sun dried tomatoes (optional) and add to the sauce pan..
- Brown the mince beef and add it to the sauce pan. Do allow enough space in the pan to allow the liquids to boil off to really brown the mince..
- You can also fry up some sausages (optional), cut them up and add them to the sauce..
- Dice and fry the onions in the same pan until translucent..
- Deglaze the pan with some red wine and add that to the sauce. This ensure all the goodness that was stuck to the pan is transferred to the sauce..
- Add the tomato purée, garlic purée, tomato ketchup. Mix everything in and simmer for at least 30 minutes..
- To thicken I use gravy granules, but cornstarch mixed in water will also work or any other thickening agent..
- Add the sherry vinegar (optional) as a final touch. You can add salt and pepper to taste, but what I like best is to add Cheyenne pepper which gives it a warming kick..
- Boil up your favourite pasta, add the ragu sauce and enjoy. I prefer fusilli because it really holds the meat sauce..
It uses white wine and less tomatoes. The result was edible, especially with lots of grated cheese, but the two elements (sauce and meat) lacked any kind of meaningful relationship. Increase the heat and add the meat. Add the wine and bring to boil. Add the herbs and season to taste.