If you're looking to spice up your dinner game, you've hit the jackpot with these five ragu recipes. From the hearty classic meat ragu that'll warm your soul to the zesty spicy sausage version that'll make your taste buds dance, there's something for everyone. And trust me, once you try the creamy tomato ragu, you might just forget about your usual pasta sauce. Ready to discover your new favorite dish?
Classic Meat Ragu
Classic Meat Ragu is a hearty and flavorful sauce that originates from Italy, traditionally served with pasta. This dish combines ground meats, aromatic vegetables, and a rich tomato base, simmered slowly to develop deep flavors. Perfect for a cozy family dinner or a special occasion, this ragu pairs beautifully with tagliatelle, pappardelle, or even polenta.
Ingredients:
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 carrot, finely diced
- 1 celery stalk, finely diced
- 1 pound ground beef
- 1 pound ground pork
- 1 cup red wine
- 1 can (28 ounces) crushed tomatoes
- 2 teaspoons dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup whole milk
- Fresh basil, for garnish (optional)
- Grated Parmesan cheese, for serving
Instructions:
In a large saucepan, heat the olive oil over medium heat. Add the chopped onion, carrot, and celery, cooking until softened, about 5-7 minutes.
Stir in the minced garlic and cook for an additional minute. Increase the heat to medium-high and add the ground beef and pork, breaking it apart with a spoon. Cook until the meat is browned, about 8-10 minutes.
Pour in the red wine, scraping the bottom of the pan to deglaze, and let it simmer for about 5 minutes. Add the crushed tomatoes, oregano, salt, and pepper, and reduce the heat to low.
Cover and let the ragu simmer for at least 1.5 hours, stirring occasionally. In the last 10 minutes of cooking, stir in the milk.
Serve hot over your favorite pasta and garnish with fresh basil and grated Parmesan cheese.
Extra Tips:
For a richer flavor, consider using a combination of meats like veal or lamb along with the beef and pork.
Allowing the ragu to simmer for several hours can deepen the flavors even more, so don't hesitate to prepare it a day in advance and reheat it before serving.
This ragu also freezes well, making it an excellent meal prep option. Additionally, a dash of nutmeg can improve the sauce's complexity, so feel free to experiment with this spice.
Vegetarian Mushroom Ragu
Vegetarian Mushroom Ragu is a hearty and flavorful dish that brings together the earthy taste of mushrooms with a rich tomato base, perfect for serving over pasta, polenta, or even on its own with crusty bread.
This dish isn't only satisfying but also packed with nutrients, making it an excellent choice for both vegetarians and meat-lovers alike. With a variety of mushrooms and a hint of red wine, this ragu will enhance your meal to a new level of deliciousness.
Ingredients:
- 1 lb mixed mushrooms (such as cremini, shiitake, and portobello), chopped
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 carrot, diced
- 1 celery stalk, diced
- 1 can (14 oz) crushed tomatoes
- 1/2 cup red wine (optional)
- 2 tbsp olive oil
- 1 tsp dried thyme
- 1 tsp dried oregano
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
- Grated Parmesan cheese (optional, for serving)
Cooking Instructions:
In a large skillet, heat the olive oil over medium heat. Add the chopped onions, garlic, carrot, and celery, sautéing until the vegetables are softened, about 5-7 minutes.
Then, stir in the chopped mushrooms and cook until they release their moisture and begin to brown, approximately 8-10 minutes. Pour in the red wine (if using) and let it simmer for a couple of minutes.
Next, add the crushed tomatoes, dried thyme, and oregano, stirring well to combine. Season with salt and pepper, then reduce the heat to low and let the ragu simmer for about 20-30 minutes, allowing the flavors to meld together.
Serve over your choice of pasta or polenta, topped with fresh parsley and grated Parmesan cheese if desired.
Extra Tips:
For added depth of flavor, consider incorporating a splash of balsamic vinegar or a pinch of red pepper flakes for a bit of heat.
You can also mix in other vegetables like bell peppers or spinach for extra nutrition. If you have time, let the ragu simmer longer for an even richer taste.
This dish also freezes well, so you can make a larger batch and save some for later!
Spicy Sausage Ragu
Spicy Sausage Ragu is a hearty and flavorful dish that brings a kick to the classic Italian ragu. This recipe combines spicy Italian sausage with aromatic vegetables and rich tomatoes to create a comforting sauce that's perfect over pasta or polenta. The blend of spices and the depth of flavor from simmering the ingredients together make this ragu a standout meal that's both satisfying and simple to prepare.
Ingredients:
- 1 pound spicy Italian sausage, casings removed
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 carrot, diced
- 1 celery stalk, diced
- 1 can (28 ounces) crushed tomatoes
- 1 tablespoon tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon red pepper flakes (adjust to taste)
- Salt and pepper, to taste
- 2 tablespoons olive oil
- Fresh basil, for garnish
- Grated Parmesan cheese, for serving
- Pasta of choice (e.g., spaghetti, rigatoni)
Instructions:
In a large skillet, heat the olive oil over medium heat. Add the diced onion, carrot, and celery, cooking until softened, about 5-7 minutes.
Stir in the minced garlic and red pepper flakes, cooking for an additional minute until fragrant.
Add the spicy Italian sausage, breaking it up with a spoon, and cook until browned.
Once the sausage is cooked through, stir in the crushed tomatoes, tomato paste, oregano, salt, and pepper.
Reduce the heat to low and let the sauce simmer for at least 20 minutes to allow the flavors to meld.
Meanwhile, cook your pasta according to package instructions.
Once the pasta is al dente, drain and toss it with the ragu.
Serve hot, garnished with fresh basil and a sprinkle of grated Parmesan cheese.
Extra Tips:
For an even deeper flavor, consider adding a splash of red wine to the ragu while it simmers, allowing it to cook off before adding the tomatoes.
If you prefer a milder sauce, you can use sweet Italian sausage instead of spicy.
Feel free to customize the vegetables in the ragu; bell peppers or mushrooms can add extra depth.
This ragu also freezes well, making it a great option for meal prep or a quick dinner on busy nights.
Enjoy your delicious homemade Spicy Sausage Ragu!
Slow-Cooked Beef Ragu
Slow-Cooked Beef Ragu is a hearty and flavorful dish that's perfect for a cozy dinner or a family gathering. The slow cooking process allows the beef to become incredibly tender while absorbing the rich flavors of tomatoes, garlic, and herbs, resulting in a sauce that's perfect for serving over pasta, polenta, or even crusty bread.
With minimal prep time and a few hours of hands-off cooking, this recipe is sure to become a favorite in your household.
Ingredients:
- 3 lbs beef chuck roast, cut into large chunks
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 4 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 can (28 oz) crushed tomatoes
- 1 cup beef broth
- 1 tablespoon tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 bay leaf
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
- Grated Parmesan cheese (for serving)
Cooking Instructions:
In a large skillet, heat the olive oil over medium-high heat and brown the beef chunks on all sides, then transfer them to a slow cooker.
In the same skillet, add the chopped onion, garlic, carrots, and celery, sautéing until the vegetables are softened.
Stir in the crushed tomatoes, beef broth, tomato paste, oregano, basil, bay leaf, salt, and pepper. Once the mixture is heated through, pour it over the beef in the slow cooker.
Cover and cook on low for 8 hours or until the beef is fork-tender. Once done, shred the beef with two forks and stir it back into the sauce before serving.
Extra Tips:
For an even deeper flavor, consider adding a splash of red wine to the sauce before cooking.
You can also customize the herbs used in this dish based on your preferences; fresh herbs can be added in the last hour of cooking for a brighter taste.
If you have leftovers, this ragu freezes beautifully, making it an excellent option for meal prep.
Serve it with a side of garlic bread to soak up the delicious sauce!
Creamy Tomato Ragu
Creamy Tomato Ragu is a delightful and rich sauce that perfectly complements pasta, meat dishes, or even as a base for pizza. This recipe combines the fresh flavors of tomatoes with a creamy texture, making it a versatile addition to your culinary repertoire.
Whether you're serving it for a family dinner or a special occasion, this ragu is sure to impress with its depth of flavor and comforting essence.
Ingredients:
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes
- 1 teaspoon sugar
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper, to taste
- 1 cup heavy cream
- Fresh basil leaves, for garnish
- Grated Parmesan cheese, for serving
Instructions:
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until it becomes translucent, about 5 minutes.
Stir in the minced garlic and cook for an additional minute until fragrant. Pour in the crushed tomatoes, and add sugar, oregano, basil, salt, and pepper.
Let the mixture simmer for about 20 minutes, stirring occasionally, to allow the flavors to meld together. Once the sauce has thickened, reduce the heat to low and stir in the heavy cream, cooking for an additional 5 minutes until the sauce is creamy and well combined.
Serve hot over your favorite pasta and top with fresh basil and grated Parmesan cheese.
Extra Tips:
For an added depth of flavor, consider roasting your tomatoes before adding them to the sauce or using fresh tomatoes during peak season.
You can also customize the creaminess by adjusting the amount of heavy cream to your taste. If you prefer a spicier kick, add a pinch of red pepper flakes.
This ragu also freezes well, so make a double batch and save some for a quick meal later on!