Homemade Ragu Sauce
TOTAL TIME: Prep: 25 min. Cook: 2 hours
YIELD: 10 servings (7-1/2 cups).
My family loves homemade spaghetti sauce and this one is a big hit. I always make sure to serve this ragu sauce recipe with plenty of garlic bread. —Kate Gaul, Dubuque, IA
Ingredients
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1 pound ground beef
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1/2 pound ground pork
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1/4 pound bacon strips, diced
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2 medium onions, chopped
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2 celery ribs, chopped
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2 small carrots, chopped
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4 garlic cloves, minced
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1 cup dry red wine or beef broth
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1 can (28 ounces) crushed tomatoes
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1 can (15 ounces) tomato sauce
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2 tablespoons tomato paste
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2 bay leaves
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2 teaspoons sugar
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1 teaspoon salt
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1/2 teaspoon dried thyme
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1/2 teaspoon dried oregano
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1/2 teaspoon each ground cumin, nutmeg and pepper
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1/2 cup heavy whipping cream
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2 tablespoons butter
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2 tablespoons minced fresh parsley
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1/2 cup grated Parmesan cheese
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Hot cooked pasta
Directions
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1.
In a Dutch oven, cook the beef, pork, bacon, onions, celery and carrots over medium heat until meat is no longer pink; drain. Add garlic; cook 2 minutes longer. Add wine; cook until liquid is reduced by half, 4-5 minutes.
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2.
Stir in the tomatoes, tomato sauce, tomato paste, bay leaves, sugar and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, until thickened, stirring occasionally, 1-1/2 to 2 hours.
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3.
Discard bay leaves. Add the cream, butter and parsley; cook 2 minutes longer. Stir in cheese. Serve with pasta.
Nutrition Facts
3/4 cup: 308 calories, 19g fat (9g saturated fat), 70mg cholesterol, 800mg sodium, 15g carbohydrate (7g sugars, 3g fiber), 18g protein.
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