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Home Recipes Ingredients Meat & Poultry Pork

Homemade Ragu Sauce

Name: Homemade Ragu Sauce
Prep time: 25 min
Cook time: 2 h
Total time: 2 h 25 min
Yield: 10 servings (7-1/2 cups).
Cuisine: Europe, Italian
Ingredients: 1 pound ground beef; 1/2 pound ground pork; 1/4 pound bacon strips, diced; 2 medium onions, chopped; 2 celery ribs, chopped; 2 small carrots, chopped; 4 garlic cloves, minced; 1 cup dry red wine or beef broth; 1 can (28 ounces) crushed tomatoes; 1 can (15 ounces) tomato sauce; 2 tablespoons tomato paste; 2 bay leaves; 2 teaspoons sugar; 1 teaspoon salt; 1/2 teaspoon dried thyme; 1/2 teaspoon dried oregano; 1/2 teaspoon each ground cumin, nutmeg and pepper; 1/2 cup heavy whipping cream; 2 tablespoons butter; 2 tablespoons minced fresh parsley; 1/2 cup grated Parmesan cheese; Hot cooked pasta

14 reviews

Test Kitchen Approved

Total Time

Prep: 25 min. Cook: 2 hours

Makes

10 servings (7-1/2 cups)

Updated: Jun. 30, 2023

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

1 pound ground beef
1/2 pound ground pork
1/4 pound bacon strips, diced
2 medium onions, chopped
2 celery ribs, chopped
2 small carrots, chopped
4 garlic cloves, minced
1 cup dry red wine or beef broth
1 can (28 ounces) crushed tomatoes
1 can (15 ounces) tomato sauce
2 tablespoons tomato paste
2 bay leaves
2 teaspoons sugar
1 teaspoon salt
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon each ground cumin, nutmeg and pepper
1/2 cup heavy whipping cream
2 tablespoons butter
2 tablespoons minced fresh parsley
1/2 cup grated Parmesan cheese
Hot cooked pasta

Directions

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.
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.
Discard bay leaves. Add the cream, butter and parsley; cook 2 minutes longer. Stir in cheese. Serve with pasta.

Lighter Ragu Bolognese: Substitute lean ground turkey for the beef and pork.

Ragu Sauce Tips

What is the difference between a ragu and a Bolognese?

Bolognese is a form of ragu. Both types of pasta sauces contain meat—usually beef, pork or veal, and pancetta. Ragu traditionally uses white wine and more tomatoes, while some bolognese recipes using 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 adds a creamy, velvety texture and enriches the sauce, making it perfect to serve with homemade pasta. Add a basket of garlic knots for a delicious meal.

How long does ragu sauce last?

Ragu and other meat sauces will last three to four days in the refrigerator. Making a big batch? Store extra portions of sauce in the freezer for up to three months.

Research contributed by Catherine Ward, Taste of Home Prep Kitchen Manager

Nutrition Facts

3/4 cup: 308 calories, 19g fat (9g saturated fat), 70mg cholesterol, 800mg sodium, 15g carbohydrate (7g sugars, 3g fiber), 18g protein.