Ragu Sauce

Rich, hearty and deeply satisfying, this homemade ragu sauce is the ultimate comfort food for anyone craving a meal that tastes both indulgent and homey. The slow-simmered sauce, layered with ground beef, pork and smoky bacon, is infused with aromatics like garlic and thyme, then finished with a splash of cream for a velvety texture. It clings to pasta in the most irresistible way, making every bite a perfect balance of savory, sweet and umami. Whether you’re serving it up for a cozy night in or a special family meal, this ragu recipe is sure to be the star of the table.

Ragu Sauce Ingredients

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• Ground beef: The beef adds a rich, meaty flavor to the sauce and provides a hearty texture.
• Ground pork: This ingredient contributes additional fat and flavor, which helps create a tender and flavorful sauce.
• Bacon: The bacon adds a smoky, salty depth that enhances the overall savory taste.
• Onions: Chopped onions release sweetness and add depth as they caramelize during cooking.
• Celery: This vegetable adds a subtle earthiness and helps balance the richness of the meats.
• Carrots: Carrots bring natural sweetness to offset the acidity of the tomatoes.
• Garlic: The minced garlic infuses the sauce with bold, aromatic flavors.
• Dry red wine or beef broth: The liquid deglazes the pan, lifting flavorful bits from the bottom and adding depth to the sauce.
• Crushed tomatoes: These provide the base of the sauce, offering body and a fresh tomato flavor.
• Tomato sauce: Tomato sauce smooths the texture and adds a rich, concentrated tomato taste.
• Tomato paste: The paste intensifies the tomato flavor while helping to thicken the sauce.
• Bay leaves: These impart a subtle herbal aroma as the sauce simmers.
• Sugar: A small amount of sugar balances the acidity of the tomatoes, making the sauce more well-rounded.
• Salt: Salt brings out the flavors of all the ingredients, enhancing the overall taste.
• Dried thyme: This herb adds an earthy, slightly minty note to complement the meat.
• Dried oregano: The oregano provides a classic Italian herb flavor with hints of peppery bitterness.
• Ground cumin: Cumin brings a warm, earthy undertone to the sauce, providing depth and complexity to the overall flavor profile.
• Nutmeg: Nutmeg contributes a subtle sweetness and warmth, enhancing the richness of the meat.
• Pepper: This spice adds warmth, complexity and a touch of heat to the sauce.
• Heavy whipping cream: The cream gives the sauce a luxurious, velvety texture with a hint of sweetness.
• Butter: A touch of butter adds richness and smoothness to create a luscious final texture.
• Fresh parsley: Parsley brings a bright, fresh contrast to the richness of the sauce.
• Grated Parmesan cheese: Parmesan adds umami, along with a salty, nutty flavor that ties all the ingredients together.
• Cooked pasta: The pasta serves as the ideal base, absorbing the rich, flavorful sauce. Use your favorite brand of dried pasta, or make fresh pasta.

Directions

Step 1: Cook the meat and vegetables

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In a Dutch oven, cook the ground beef, ground pork, diced bacon, chopped onions, chopped celery and chopped carrots over medium heat. Stir frequently and cook until the meat is browned and no longer pink, about 10 minutes. Drain any excess fat from the pan.

Step 2: Add the garlic and deglaze

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Add the minced garlic to the Dutch oven and cook for two minutes, stirring constantly to prevent burning. Pour in the dry red wine or beef broth, and use a wooden spoon to scrape up any browned bits from the bottom of the pan. Let the liquid cook down until reduced by half, four to five minutes.

Step 3: Simmer the sauce

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Stir in the crushed tomatoes, tomato sauce, tomato paste, bay leaves, sugar, salt, thyme, oregano, cumin, nutmeg and pepper. Bring the mixture to a boil, then reduce the heat to low and simmer uncovered. Cook for 1 hour and 30 minutes to 2 hours, stirring occasionally, until the sauce thickens and the flavors meld together.

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Discard the bay leaves, then stir in the heavy cream, butter and minced fresh parsley. Cook for an additional two minutes. Stir in the grated Parmesan cheese, then serve the sauce over hot, cooked pasta.

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Ragu Sauce Variations

• Use ground turkey instead of beef: Swap in lean ground turkey for the ground beef to reduce the fat content while still enjoying a hearty sauce.
• Add Italian sausage: Replace the ground pork with Italian sausage for an extra boost of savory flavor and spices.
• Try pancetta instead of bacon: Use diced pancetta in place of the bacon for a milder, less smoky flavor that still adds richness.
• Include mushrooms: Stir in chopped mushrooms during the cooking of the vegetables for added umami and a meaty texture without extra meat.
• Spice it up: Add red pepper flakes or diced hot peppers to the sauce for a spicy kick that complements the rich tomato base.
• Make a white ragu: Omit the tomatoes, tomato sauce and tomato paste, and increase the heavy cream to 1 cup. Add a quart of chicken or vegetable stock, use white wine instead of red and add a pinch of nutmeg. The result will be a creamy, rich white ragu that pairs beautifully with pasta.

How to Store Ragu Sauce

To store leftover ragu Bolognese, let it cool to room temperature, then transfer it to an airtight container. Refrigerate it for up to four days, making sure to reheat it thoroughly before serving.

Can you freeze ragu sauce?

Yes, this ragu recipe freezes beautifully and is an excellent option for meal prep. To freeze, allow the sauce to cool completely before transferring it to an airtight, freezer-safe container. It can be stored in the freezer for up to three months. When you’re ready to use it, thaw it in the refrigerator overnight before reheating.

Can you make ragu sauce ahead of time?

Absolutely! Homemade ragu sauce is even better when made ahead of time because it allows the flavors to deepen and meld together. You can prepare the sauce up to three days in advance and store it in the refrigerator in an airtight container until you’re ready to use it.

How do you reheat ragu sauce?

To reheat ragu Bolognese, place it in a saucepan and warm it over low to medium heat, stirring occasionally until heated through. If the sauce has thickened in the fridge, you can add a splash of water or broth to loosen it up to your preferred consistency. Make sure to heat it thoroughly for the best flavor and texture.

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Ragu Sauce Tips

What’s the difference between a ragu and a Bolognese?

Bolognese is a form of ragu. Both types of pasta sauces contain meat—usually beef, pork, veal and pancetta. Ragu traditionally uses white wine and more tomatoes, while some Bolognese recipes use only a few tablespoons of tomato paste. Bolognese will also contain more minced vegetables like celery, onion and carrot.

Why do you put cream in ragu sauce?

Adding milk or cream to a ragu Bolognese creates a creamy, velvety texture and enriches the sauce, making it perfect to serve with homemade pasta.

What type of pasta works best with ragu sauce?

Ragu sauce pairs best with wide, sturdy pasta shapes like pappardelle, tagliatelle or fettuccine. These pasta shapes are ideal because they can hold up to the hearty, thick sauce and capture more of its meaty goodness in every bite.

Can I make this ragu recipe in a slow cooker?

Yes, you can make homemade ragu sauce in a slow cooker for an even more hands-off approach. After browning the meat and sauteing the vegetables, transfer those ingredients to the slow cooker, add the remaining ingredients (except the cream, butter, parsley and Parmesan), and cook on low for six to eight hours. Stir in the final ingredients just before serving.