ragu sauce

Recipe video above. Ragu is one of those recipes that really showcases the beauty of Italian cooking - everyday ingredients, fast prep, leave it to cook long and slow and you end up with a luscious dish that tastes like a million bucks. This recipe makes enough sauce to serve 8 and freezes great.

Slow Cooked Shredded Beef Ragu Pasta

beef

salt

Black pepper

olive oil (, separated)

garlic (, minced)

onion (, diced)

carrots (, diced (Note 2))

celery (, diced (Note 2))

/ 28 tomatoes

tomato paste

beef bouillon cubes (, crumbled (Note 3))

/ 375 ml water ((Note 3))

tsp dried thyme

bay leaves

dried pappardelle (,

cheese

parsley (, finely chopped (optional))

Pat beef dry and sprinkle with salt and pepper

Sear Beef: Heat 1 tbsp olive oil over high heat in a heavy based pot. Add beef and sear each piece aggressively on all sides until very browned (3 - 5 minutes in total), then remove onto a plate.

Turn stove down to medium low and add remaining 2 tbsp of olive oil.

Soffrito: Add garlic and onion and sauté for 2 minutes. Then add the carrots and celery and sauté slowly for 5 minutes.

Add remaining Ragu ingredients and return the beef to the pot (including pooled juices). Turn the stove up and bring it to a simmer, then turn it down to low so it's bubbling very very gently. (Note 7)

Slow cook:&nbsp;Cover the pot and let it cook for 2 hours or until beef is tender enough to shred. (Note 5 for slow cooker and pressure cooker).

Shred:&nbsp;Remove beef then coarsely shred with 2 forks. Return beef to the pot. Simmer for 30 minutes until sauce is reduced and thickened - beef will soften slightly more during this step.

Final season:&nbsp;Do a taste test and adjust the seasoning to your taste with salt and pepper. ALSO, add 1/2 tsp sugar if sauce is a bit sour for your taste (Note 6).&nbsp;Place the lid on and set aside until ready to serve (it's even better the next day and freezes well for months!).

Bring a very large pot of water with 1 tbsp of salt to the boil.

Add pasta and cook for 1 minute less than the recommended cooking time as per the packet instructions.

Meanwhile, place 5 cups of the Ragu in a very large fry pan, dutch oven or use 2 normal size fry pans. Heat over high heat while the pasta is cooking.

When the pasta is ready, transfer it directly from the pot into the fry pan using tongs.

Add 3/4 cup of pasta water into the fry pan.

Gently toss the pasta (I use 2 wooden spoons) for 1 to 2 minutes, until the sauce water evaporates and leaves you with a thick Ragu sauce that coats the pasta.

Yell for your family to sit down at the dinner table because you need to serve it immediately!

Serve with plenty of freshly grated parmesan, or even better, with parmigiano reggiano.

To Serve (Note 4):

This hearty plant-based mushroom ragù consists of readily available fresh mushrooms and is ready in under an hour! I use three types of mushrooms in this recipe, but feel free to use just one or two types to make the sauce even easier. Serve vegan ragù over polenta, pasta, couscous, or even as a topping for steak or chicken!

Easy Mushroom Ragù Recipe

Extra virgin olive oil

yellow onion, (chopped)

garlic cloves, (minced)

Kosher salt

portabella mushrooms, (chopped)

shiitake mushrooms, (sliced)

baby bella mushrooms, (sliced)

low-sodium vegetable broth

thyme leaves

oregano

parsley, (more for later)

dry red wine

tomato sauce

In a large pot, heat 3 tablespoons extra virgin olive oil over medium-high heat until shimmering but not smoking. Add the onions, carrots, and garlic. Season with a big pinch of kosher salt. Cook, stirring occasionally, until the vegetables have softened, about 5 minutes.

Add the mushrooms and season with another dash of salt. Add a drizzle more of olive oil and a little bit of the broth. Cook the mushrooms for about 5 minutes until they begin to soften and cook down a little bit. Add the thyme, oregano, parsley, and a good dash of black pepper. Stir.

Finally, add the red wine, tomato sauce, and the remainder of the broth. Bring to a boil for 5 minutes, then reduce the heat to low and cover. Cook for 20 minutes or so covered, then uncover and allow the mushrooms to cook some more (about 15 to 20 minutes) until the mixture thickens to a ragu.

To finish, taste and adjust salt to your liking. Stir in a bit more fresh parsley. If you like, add in the chopped hazelnuts (optional).

Serve with your favorite pasta, polenta, or even pearl couscous as I do here. Enjoy!

https://content.jwplatform.com/videos/GNT3rCZF.mp4

Vegan mushroom ragu with tomatoes, red wine, vegetables, and herbs.

Mushroom Ragu

This beef short rib ragu is made in the slow cooker and turned into tender, juicy, shredded meat. Packed with veggies and flavor, this slow cooker short rib ragu is a rich pasta sauce that is restaurant worthy.

Short Rib Ragu

beef short ribs (see note)

olive oil (divided)

yellow onion (diced (1 1/2 cups))

dry red wine (cabernet)

tomatoes

carrots (peeled, diced

celery (diced (3/4 cup))

Better Than Bouillon beef paste

beef stock

rosemary

thyme

pappardelle pasta (prepared al dente)

parsley

pecorino romano

garlic bread (optional)

black pepper

Salt and pepper all sides of the short ribs.

In a dutch oven over medium/high heat, add 2 tbsp olive oil. In batches, sear each side of the short ribs for 1 minute, until a browned crust forms. Remove from dutch oven and place in slow cooker. Repeat with remaining short ribs.

Lower the heat to medium, add 2 tbsp olive oil and diced onions. Sauté for 4 minutes, until onions begin to soften. Pour in 2 cups of red wine to deglaze the pan, using a wooden spoon to scrape up flavorful short rib bits on bottom of pot. Allow the liquid to reduce for 6 minutes. Carefully add to slow cooker.

Add the rest of the ingredients to the crockpot: crushed tomatoes, carrots, celery, tomato paste, bouillon paste, beef stock, rosemary, bay leaves, and thyme. Using tongs, disperse ingredients evenly.

Set slow cooker on low for 6-8 hours.

Once the short ribs are done cooking, carefully remove from the crockpot and place on cutting board. They are so tender, some of the bones may have already fallen out. Discard the bones. Remove the thyme, rosemary, and bay leaves as well, discard. Use two forks to shred short ribs, removing and discarding fatty bits. Return the shredded short ribs back into the sauce and stir to combine. Turn the slow cooker on warm.

Prepare pasta al dente

Serve ragu over pasta and top with freshly chopped parsley and freshly grated pecorino romano. Enjoy short rib ragu with homemade garlic bread on the side, to soak up all the delicious sauce.

This simple and classic Bolognese pasta sauce from Giada is easy to make and so rewarding. Who doesn't love a big bowl of meat sauce over pasta?

Giada's Bolognese Sauce Recipe

olive oil

onion,

garlic cloves, chopped

celery stalk, chopped

carrot, chopped

lb chuck

28 oz can crushed tomatoes

c Italian leaf parsley, chopped

basil leaves, chopped

Salt and fresh ground pepper

c fresh grated Pecorino or Parmesan

In a large skillet, heat olive oil until almost smoking. Add the onion and garlic and turn heat down to medium and cook until the onions become very soft, about 8 minutes. Add the celery and carrot and saute for 5 minutes.

Raise heat to high and add the ground beef and cook until it is no longer pink, about 10 minutes. Add the tomatoes, parsley and basil and cook over medium-low heat until the sauce thickens &#8211; about 30 minutes. Season with salt and pepper.

Serve over pasta of your choice with more black pepper and grated cheese.

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Top 4 ragu sauce recipes from across the web

The most viewed ragu sauce recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Slow Cooked Shredded Beef Ragu Past...

Easy Mushroom Ragù Recipe

Short Rib Ragu

Giada's Bolognese Sauce Recipe

The most viewed ragu sauce recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine